1. Prepare the pancake batter:
Mix corn semolina, wheat flour, chickpea flour, salt and turmeric in a bowl. Stir in soy milk and baking powder until a thick batter forms. Let rest for 10–15 minutes so the pancakes bind well.
2. Cook the corn pancakes:
Lightly grease a non-stick pan with rapeseed oil. Spread the batter thinly and cook over medium heat until golden on both sides. Keep warm.
3. Make the mushroom-veggie ragout:
Sauté mushrooms in a hot pan without oil until well browned. Add olive oil and spring onions and cook briefly. Deglaze with white wine if using. Stir in soy yogurt, nutritional yeast and cherry tomatoes, gently heating without boiling. Season with salt, pepper and optional miso or mustard. Fold in basil.
4. Serve:
Fill the corn pancakes with the creamy mushroom-veggie ragout, fold and serve immediately.
Nutritional Information (approx. per serving):
- Calories: 420 kcal
- Protein: 22 g
- Carbohydrates: 52 g
- Fat: 13 g
- Fiber: 9 g
