Herbed Corn Pancake with Mushroom Ragout & Chevre

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
2 eggs
1 egg yolk
1/2 tsp. Herbamare
2 tbsp. minced organic chives
pepper to taste  

Mushroom Ragout

1 lb. sliced organic mushrooms
1 large organic onion, finely diced
2 cloves chopped organic garlic
Coconut oil/ghee
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.

Mushroom Ragout

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.