2 cups organic kernel corn
1/3 cup soymilk or cream
1/2 cup spelt flour or 1/3 cup arrowroot flour
1/2 cup melted butter or butter ghee/coconut oil
1/2 cup cornmeal
1 egg yolk
1/2 tsp. Herbamare
2 tbsp. minced organic chives
pepper to taste
1 lb. sliced organic mushrooms
1 large organic onion, finely diced
2 cloves chopped organic garlic
1/3 cup chicken stock
1/2 tsp Herbamare
In a food processor, mix the corn, milk, flour, 1/4 cup butter or coconut oil/ghee and cornmeal. Process for about 30 seconds. Add eggs, egg yolk, Herbamare, and chives. Heat some butter in a skillet over medium heat and drop the mixture by the tablespoon to make 2: pancakes. Turn once. Remove. Top with mushroom ragout and a piece of chevre. Garnish with a chive.
Sauté mushrooms, garlic and onions in coconut oil/ghee until softened. Add in Herbamare and chicken stock. Keep sautéing until most of the liquid reduces.