site stats
BUTTERMILK QUINOA PANCAKES WITH HONEYED PINEAPPLE |

BUTTERMILK QUINOA PANCAKES WITH HONEYED PINEAPPLE

BASIC COOKED QUINOA


Makes 2½ cups

Rinse 1 cup quinoa in a fine-mesh sieve under cool water. Put rinsed quinoa into a small saucepan. Add 1¾ cups water and a pinch of salt. Heat to a simmer, and cover the pan. Cook on very low heat until the grains are tender yet toothsome, 10 to 15 minutes. Drain and turn out on a baking sheet to cool. Scoop into a container and refrigerate up to several days.

BUTTERMILK QUINOA PANCAKES WITH HONEYED PINEAPPLE

Makes about 28 (4-inch) pancakes

3 cups buttermilk

1½ cups basic cooked quinoa, see method

1 pound fresh pineapple cubes, about half a large pineapple

1 tablespoon butter

¼ cup honey

Juice of half a small lemon

3 large eggs

2 tablespoons brown sugar

1 teaspoon pure vanilla extract

1 cup each: all-purpose flour, whole-wheat flour

2½ teaspoons baking soda

½ teaspoon salt

¼ cup melted butter or vegetable oil

Butter and expeller-pressed canola oil (squeezed from the plant) or sunflower oil

Honey or agave syrup

Mix buttermilk and cooked quinoa in a bowl; let stand about 30 minutes (or refrigerate covered overnight). 

Meanwhile, cut pineapple into 1-inch pieces. Melt 1 tablespoon butter in a 10-inch nonstick skillet over medium-high heat. Add pineapple, honey and lemon juice. Cook pineapple, stirring often, until golden brown and nicely glazed, about 15 minutes. Remove from heat. (Mixture can be made up to 2 days in advance, covered and refrigerated. Reheat before serving.)

Whisk the eggs in a medium bowl until frothy. Whisk in the sugar and vanilla. Whisk in the buttermilk-quinoa mixture. Add the flours, baking soda, salt and melted butter. Whisk briefly to combine. Do not over-mix.

Heat oven to 200 degrees. Put a baking sheet into the oven to heat.

Heat a large nonstick griddle or 2 nonstick skillets over medium heat until a drop of water evaporates on contact. Add a small pat of butter and a little oil to the griddle or skillets. For each pancake, ladle a scant ¼ cup batter onto the griddle, spacing the pancakes 1 to 2 inches apart. Cook until a few bubbles pop on the surface of each pancake; about 2 minutes. Adjust the heat to keep the pancakes from browning too much. Flip the cakes and cook the second side, about 1 minute. Remove from the griddle with a spatula; serve right away, or place on the heated pan in the oven. Repeat with remaining batter.

Serve with the warm pineapple chunks and a drizzle of honey.

PER PANCAKE: 101 calories, 3 g fat (2 g saturated), 3 g protein, 16 g carbohydrates, 1 g fiber, 6 g sugar, 213 mg sodium, 26 mg cholesterol

Category: Skillets  Tags: ,  Comments off
You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

Comments are closed.