raspberry lemon pancakes

un. bel. ievable.

0.75c plain flour

0.5c cornmeal (very fine polenta)

2tsp baking powder

0.5tsp salt

2Tbs sunflower/canola oil

1.25c soy milk

1/3c water

1tsp vanilla

3Tbs sugar

zest of 2 lemons

0.5c frozen raspberries

heat a non-stick pan on low-medium heat. sift flour, cornmeal, baking powder, salt and sugar into a medium bowl. in a separate bowl, mix the remaining ingredients, then stir gently into the dry ingredients until just combined.

lightly oil pan; make pancakes the size you want (i drop two tablespoons of mixture on top of each other to form each pancake of about 10cm). when bubbles appear on top of each cake, flip with a silicone spatula and cook for another 2-4 minutes or to taste. serve with maple syrup and a squeeze of lemon juice.

ohhhhhhhhhhhh yes.