Cornmeal pancakes with blackberries and lime zest

Ingredients

For 1 serving

• Corn flour35 g
• Rice flour20 g
• Baking powder3 g
• Soy milk110 ml
• Sunflower oil1 teaspoon
• Blackberries120 g
• Lime0.5
• Maple syrup2 teaspoons

Contains: soy,

In season: August – September

Method

1. In a bowl mix the cornmeal, rice flour and baking powder, then add the soy drink, whisking until the batter is smooth; leave it to rest for 5 minutes so the corn hydrates.
2. Meanwhile wash the lime, grate the zest and squeeze the juice; gently rinse the blackberries and dress them with the lime zest and juice.
3. Heat a non-stick pan over medium heat and grease it lightly with the oil using kitchen paper; pour in a small ladle of batter for each pancake.
4. Cook for 2–3 minutes per side, until the surface is full of bubbles and the pancake is golden on both sides.
5. Serve the pancakes with the blackberries and maple syrup.