These are really fast and yummy. The jalapeño and red pepper make the pancakes colorful and add just a little spice. Serve with salsa or as a breakfast side dish in place of potatoes. A cast-iron skillet works best for even frying.
In a blender or food processor, whiz the tofu, maple syrup, milk, and flour, scraping down the sides often with a rubber spatula, until everything is smooth. Add half of the corn (3/4 cup) and pulse so that the mixture is blended but still a bit chunky. Transfer to a bowl and add the remaining corn, salt, black pepper, jalapeño, and bell pepper, and combine well.
Heat a thin layer of oil in a heavy skillet over medium-high heat. Drop the batter by tablespoonfuls into the skillet. Flatten a little with the back of the spoon (wet the spoon first to avoid sticking). Cook in batches, 2 1/2 to 3 minutes on each side, until lightly browned. When done, transfer to a brown paper bag or paper towels to drain the oil.
To cut the corn from the cob, place the shucked corn pointy side up on a kitchen or paper towel. Take a chef’s knife and cut downward, as close as you can to the cob. The towel will keep the corn kernels from bouncing everywhere and also makes a handy vehicle for transporting them to the mixing bowl.
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From the 10th anniversary edition of Vegan with a Vengeance by Isa Chandra Moskowitz. Reprinted courtesy of Da Capo Lifelong Books.