Featured recipe from Marilu's table * Cornmeal flapjacks

We like simple breakfast foods most of the time – smoothies, bowls of fresh fruit, scrambled tofu or scrambled eggs, oatmeal – things like that. But on holiday weekends? We like something a little more complicated and a lot more fun. These flapjacks (pancakes) fit the bill.

The pancakes are fluffy and light, they're fun to make with your kids, and they taste better than what you'll find at the local diner. Serve with pure maple syrup, or top with macerated berries (Smush fresh berries with a little bit of sucanat – it's easiest if you use a fork – and let them sit while you prepare the flapjacks. They'll make their own sauce as they sit there.).

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CORN MEAL FLAP JACKS

Green * Serves 4

1 cup unbleached white flour

1/2 cup cornmeal

3 Tablespoons Sucanat®

2 teaspoons baking powder

1 teaspoon baking soda

1/8 teaspoon salt

1/2 cup soy milk (or other non-dairy milk)

1-1/4 cups plain soy yogurt

2 large eggs (or equivalent En-Er-G egg replacer)

4 Tablespoons soy margarine, melted

warm maple syrup

Whisk together flour, cornmeal, Sucanat, baking powder, baking soda, and salt in a large bowl.. Stir together soy milk, soy yogurt and eggs with a fork in another bowl and stir into flour mixture with melted soy margarine just until incorporated.

Heat a lightly greased large nonstick skillet over moderately low heat until hot. Pour 1/4-cup measures of batter into skillet in batches, forming 3-1/2 inch cakes, and cook about 3 minutes, or until undersides are golden. Turn and cook 1 minute more, or until golden.

Transfer to a baking sheet and keep warm in a 250F oven while cooking remaining cakes.

Serve flapjacks with warm maple syrup or macerated fresh berries.