Quinoa Pancakes

 

I found this recipe in the New York Times a few months ago (May 24, to be exact, from the publishing date). I've been wanting to try it since then, but have gone through forgetting and then remembering and asking Dave if he would eat them and getting refusals. So, this past Saturday, I again asked Dave if he would eat quinoa pancakes for breakfast and received the expected "no" in return. But this time was different - I was on a mission to make pancakes. So I made em. And they were delicious. (Beware - this recipe makes quite a few pancakes - for 4 or 5 people - so if you're cooking for one, save some batter for later!)


1 cup whole-wheat flour
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/8 teaspoon salt
2 large eggs
1 1/2 cups buttermilk
1 teaspoon vanilla extract
3 tablespoons canola oil
1 cup cooked quinoa (any type)
1 1/2 cups fresh or frozen blueberries or other fruit, like sliced bananas, strawberries or raisins (optional)

1. Sift together the flours, baking powder, baking soda, sugar and salt.

2. In another bowl, whisk the eggs. Add the buttermilk and whisk together, then whisk in the vanilla extract and the oil.

3. Add the flour mixture to the wet ingredients, and quickly whisk together. Do not overbeat; a few lumps are fine. Fold in the quinoa.

4. Heat a griddle over medium-hot heat. If necessary, brush with butter or oil. Drop 3 to 4 tablespoons onto the hot griddle. Place six to eight blueberries (or several slices of banana or strawberries) on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook on the other side for about a minute or until nicely browned. Remove from the heat, and continue cooking until all of the batter is used up.

5. Serve hot with butter and maple syrup.

Yield: 15 pancakes (five servings).


Original recipe here