Vegan Cornmeal Pancakes - cooking recipe

Ingredients

100 g polenta (coarse cornmeal)
50 g cornflour (aka cornstarch, the fine milled kind)
200 g spelt flour (or use wheat flour)
1 pinch salt
2 tablespoons unrefined sugar
400 ml sparkling water
1 teaspoon vanilla extract

Preparation

Heat a non-stick frying pan or griddle over high heat.
In a big bowl combine polenta, cornflour, spelt flour, sugar and salt.
Add the sparkling water and vanilla extract and stir into a smooth, runny dough. If its too thick, add a bit more water. If its too thin, just stir in a bit more flour.
Reduce the heat to medium and ladle about 1/4 cup batter per pancake into the skillet. Once bubbles rise to the surface of the pancake, flip it and cook on the other side until golden brown.
Continue doing this until all dough has been used.
Serve with condiments of choice. We especially enjoyed these with cheese and jam.