Vegan Cornmeal Buttermilk Pancakes

Combine the plant milk (380 ml), lemon juice (1.5 tbsp), and vanilla extract (2 tsp) to make vegan buttermilk. Whisk lightly and set aside; curdling is normal.

In a medium bowl, whisk together the self raising flour (200 g), cornmeal (110 g), baking powder (1 tsp), caster sugar (3 tbsp), and [pinch sea salt].

Add the buttermilk mixture to the dry ingredients and mix until just combined and smooth.

Lightly grease a large frying pan or griddle with vegan butter (1 tbsp) (or [vegetable oil]). Heat over medium-low heat.

If not serving immediately, preheat oven to 80C/175F and line a baking tray with parchment paper.

Test a small amount of [pancake batter] in the pan. Bubbles should appear on the surface within 30-40 seconds. Once bubbles pop, flip the pancake until golden brown. Repeat with the remaining batter, making 3-5 inch pancakes. Keep cooked pancakes warm in the preheated oven if needed. Start 1m timer

Stack pancakes and top with vegan butter (2 tbsp), blueberries (200 g), and a drizzle of [maple syrup]. Serve immediately.