Oh sure, we could do any number of things with the “supergrain” (see last post) but folding the protein-rich quinoa into buttermilk pancakes tops our list.
We love fooling ourselves into thinking we’re eating something really healthy.
That’s our story and we’re sticking to it.
I have no idea why I’m talking “we” when I mean “me.”
Anyway, I started with the buttermilk pancake recipe from The Great Ranch Cookbook, and just folded in a cup of cooked quinoa.
Which immediately deflated the fluffy batter. Oh, well.
So these pancakes aren’t big and fluffy, but they are tender, and now, thanks to the quinoa, they have a more interesting texture.
We love them. (And this time, I do mean we.)
Makes 12 (4-inch pancakes)
1 cup flour*
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1-1/4 cups buttermilk (or sour milk**)
1 teaspoon vanilla extract
1 cup cooked quinoa
3 tablespoons melted butter, divided
Whisk the flour, sugar, baking powder, baking soda and salt together in a medium bowl.
Whisk the egg, buttermilk and vanilla extract together in a small bowl until well blended.
Pour the buttermilk mixture over the flour mixture and stir until just combined.
Fold in the quinoa and then fold in 2 tablespoons of melted butter.
Heat a nonstick griddle or skillet over medium heat. Brush skillet with reserved melted butter.
Ladle scant 1/4 cupfuls of batter onto hot griddle. Cook until bubbles appear on the surface and the edges start to dry about 3 minutes. Flip and cook another couple minutes, until pancakes are cooked through. Keep warm in a low oven.
Serve with warm maple syrup.
*If you want to go all crazy-healthy, replace up to half the flour with a whole wheat flour.
**To make sour milk, stir 1 tablespoon lemon juice into milk and let sit a few minutes until thickened.