-
1
To Make the Pancakes: Preheat the oven to 250 degrees F. In a small bowl, whisk together the soy milk and balsamic vinegar.
-
2
Set aside to curdle.
-
3
In a medium mixing bowl, combine both flours, the cornmeal, sugar, baking powder, and baking soda.
-
4
Mix well, make a well in the center, and pour in the soy milk mixture.
-
5
Whisk together until well combined.
-
6
Stir in diced strawberries and set aside.
-
7
Melt 1 tablespoon of the vegan butter in a large skillet or griddle over medium-high heat.
-
8
Using a 1/4 cup measure, ladle the pancake batter onto the hot skillet, making pancakes, two at a time.
-
9
Cook 2 minutes on the first side until you get a nice rise, a few bubbles appear, and the edges appear set.
-
10
Gently flip and cook another 2 minutes on the reverse.
-
11
Add the remaining 1 tablespoon vegan butter, if needed.
-
12
If pancakes are cooking too quickly, reduce the heat to medium.
-
13
When cooked through, transfer the pancakes to plates or a serving platter, keep warm in the oven and repeat with remaining butter and pancake batter.
-
14
To Make the Balsamic-Maple Syrup: In a saucepan, combine the strawberries, maple syrup, vinegar, mint leaves, and a few grindings of black pepper.
-
15
Stir to combine and heat gently over medium heat until hot.
-
16
Do not boil.
-
17
Serve the pancakes hot, topped with the syrup, and garnished with mint leaves and a strawberry, if using.
