1 1/2 cup flour
2-3 tablespoons brown sugar
1/2 teaspoon soda or baking powder
1 tablespoon olive oil
1/4 teaspoon finely grated nutmeg
pinch of salt
2 cups of plain soy milk
1/2 red bell pepper
4 tablespoons canned corn seeds
3/4 teaspoon ground coriander
1-2 tablespoons nutritional yeast
1 tablespoon minced parsley
salt and pepper to taste
In a large bowl mix flour, sugar, soda, salt and nutmeg. Add half of the milk, and stir well. Then add the oil. Mix the rest milk step by step. Set aside.
Meanwhile grate the carrots. Dice the bell pepper.
In a skillet heat about 3-4 tablespoons of olive oil, add coriander. After a few seconds add bell pepper. Stew about 30 seconds. Put the carrots in the skillet and stew the vegetables until soft. Remove the skillet from heat, add corn, salt, parsley and pepper. Sprinkle the yeast all over and stir.
If the flour is too swelled, add more soymilk. Fry the pancakes.
Divide the filling for each pancake. Wrap the pancakes like an envelope.