Roasted Corn Pancakes with Harissa Aioli

1. 1

   Coat skillet with cooking spray, and heat over medium heat.

2. 2

   Add corn, and cook 10 minutes, or until light brown, stirring occasionally.

3. 3

   Remove from heat.

4. 4

   Combine cornmeal, flour, baking powder, and salt in bowl.

5. 5

   Stir in corn.

6. 6

   Combine egg yolks and soymilk in separate bowl, then add to cornmeal mixture.

7. 7

   Whip egg whites with electric mixer until stiff peaks form, then fold into batter.

8. 8

   Coat skillet with cooking spray, and heat over medium heat.

9. 9

   Drop in 2 Tbs.

10. 10

    batter per pancake.

11. 11

    Cook 2 to 3 minutes, or until top is covered with bubbles.

12. 12

    Flip, and cook 1 to 2 minutes more, or until pancakes are browned on both sides.

13. 13

    Combine Vegenaise and harissa in small bowl, and serve with pancakes.

* Per serving · 4 servings · Values may vary.