Savory Stuffed Corn Pancakes With Mushroom Ragout By Michel Nilles


Corn blends well with fresh mushrooms. These vegan pancakes are not made with cornmeal but with fresh corn and are therefore richer in nutrients. Filled with vegan mushroom ragout, a delicious light meal is created.

Servs: 4
Prep Time: 00:20 – Cooking Time: 00:15 – Total Time: 00:35



500g Corn kernels fresh or canned
80g Flour
2 Ts Soy flour together with 2-4 Ts water
Tarragon fresh, at will
Salt at will
Pepper at will
Nutmeg at will
3 Ts Rapeseed oil
Some water as needed if liquid is missing

Mushroom Ragout:

5 Ts Rapeseed oil
2 Shallots chopped
1 Pepper yellow, cut into lozenges
2 Chopped garlic cloves
400g Variation of mushrooms roughly diced, such as mushrooms, chanterelles, porcini mushrooms, oyster mushrooms
1 Bunch of chives chopped roughly
1 Ts Roughly chopped basil, some set aside for garnish
1 Ts Coarsely chopped thyme, some set aside for garnish
2 Peeled tomatoes, gutted, diced (fresh or canned)
Salt at will
Pepper at will


Cook the fresh corn kernels or drain the corn kernels out of the tin.

Stir flour, soy flour and water until smooth, add corn and tarragon and finely puree everything in a blender. Season with salt, pepper and nutmeg, if necessary add some water (the dough should be quite thick). Heat the rapeseed oil in a non-stick pan and make four pancakes.

For the mushroom ragout in a second pan, heat the oil, sauté the shallots, peppers and garlic, add the mushrooms. Roast everything briefly (if you use herb salsa, add a little longer roasting time), then mix the herbs and the diced tomatoes with salt and pepper to taste.

Fill the corn pancakes with mushroom ragout and beat in half. Serve garnished with some fresh herbs.

Bon appetit


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