Zucchini Corn Griddle Cakes
- 1 ⅓ c. soymilk
- 1 T lemon juice
- 1 c. fine cornmeal
- ¼ c. whole wheat pastry flour
- ½ t. baking soda
- 2 t. baking powder
- 1 t. salt
- 1 small zucchini, grated (about 1 c.)
- 1 c. frozen corn kernels, thawed
In a cup or small bowl, combine soymilk and lemon juice and set aside.
In a large mixing bowl, combine the cornmeal, flour, baking soda, baking powder, and salt. Quickly whisk in the soymilk and vegetables. Ladle batter by large spoonfuls onto a hot nonstick griddle or skillet and cook until bottoms of cakes are golden brown. Flip and continue cooking until cakes are browned on both sides and middles are cooked through.
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