Having rediscovered quinoa recently, I wanted to give these pancakes a try. I didn’t have any plain cooked quinoa ready, so rather than waiting for the stovetop method, I tried the microwave method, which worked rather well and fast, though it took longer than the microwave instructions on the box would have you believe.
These cakes have a wonderfully chewy texture and nutty flavor from the quinoa. When some of them were cooking, I sprinkled some dried wild blueberries from Trader Joe’s on the cooking batter. They turned out all right, but the plain ones were best. The cakes are slightly on the drier side for pancakes; I had to add a little more syrup than normal. But I’m not complaining!
- 1 cup cooked quinoa or brown rice
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 1 large egg, plus 1 large egg white
- 1 tablespoon unsalted butter, melted, plus more for skillet
- 1/4 cup low-fat milk
- [I sprinkled some dried wild blueberries on the batter when cooking]
- 2 tablespoons pure maple syrup, plus more for serving
- Fresh fruit or fruit preserves (optional), for serving
- In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
- Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes [and add any mix-ins you would like to the cooking batter – blueberries, choc chips, etc]. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning). Serve with maple syrup and fresh fruit or preserves if desired.
–Recipe courtesy Martha Stewart’s Everyday Food magazine.
The cooking cakes, with blueberries and without (yes, I accidentally added too much oil):