Thursday, March 30, 2017
Martha Rose Shulman
Time 20 minutes
Yield 15 pancakes (five servings)
The addition of cooked quinoa to my regular buttermilk pancake batter results in a thick, moist pancake that’s hefty but not heavy.
Featured in: Proper Uses For Quinoa.
1 cup whole-wheat flour
½ cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/8 teaspoon salt
2 large eggs
1 ½ cups buttermilk
1 teaspoon vanilla extract
3 tablespoons canola oil
1 cup cooked quinoa (any type)
1 ½ 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.
Advance preparation: These pancakes freeze well and can be made a day ahead, refrigerated and reheated.
Nutritional information per pancake
105 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 26 milligrams cholesterol; 14 grams carbohydrates; 1 gram dietary fiber; 192 milligrams sodium; 4 grams protein