Corncakes

Source: Clean Eating (Rachel Parker)

1 cup soy milk
1 tsp apple cider vinegar
1/2 cup stone ground cornmeal
1/2 cup whole wheat pastry flour
3 tsp baking powder
1/2 tsp salt
2 TB buttery spread (vegan, if desired)
2 TB pure maple syrup
3/4 cup corn kernels
oil for frying

1.  In large bowl, whisk milk & vinegar until frothy. Let sit for 5 minutes.
2.  Meanwhile, in medium bowl, combine cornmeal, flour, baking powder, & salt; set aside.
3.  Whisk buttery spread & syrup into milk mixture until combined.  Fold in cornmeal mixture until just combined.  Add corn kernels & stir all together.  Refrigerate for 5 minutes.
4.  Heat skillet on medium-high.  Working in batches, fry batter in 2 Tb increments.  Cook for 1 minute, until bubbles form.  Turn & cook until golden, about 1 more minute.  Garnish with yogurt, fruit, or applesauce.