FRESH RASPBERRY–QUINOA PANCAKES
Yields 10 (5- to 6-INCH/12.5- to 15-Centimeter) Pancakes
These pancakes are lighter than those in your standard stack: slender and slightly crisp on the outside, light and lacy with assertive raspberry flavor. The raspberries are blended into the milk before being added to the batter----a solution to having pockmarks of berry flavor only here and there. You’ll want a mile-high pile.
1 cup (4 ounces/120 grams) quinoa flour
¼ cup (1¾ ounces/50 grams) granulated sugar
1 tablespoon baking powder
½ teaspoon salt
¾ cup (6 ounces/180 milliliters) milk
8 tablespoons (4 ounces/120 grams) unsalted butter, melted and slightly cooled, plus more for greasing the skillet
2 large eggs
1 cup (5 ounces/150 grams) fresh raspberries, plus more for garnish
1 teaspoon pure vanilla extract
½ cup (3 ounces/90 grams) Basic Quinoa (pages 12–13)
Salted butter, at room temperature
Maple syrup or honey
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a blender, purée the milk, butter, eggs, raspberries, and vanilla until the raspberries are broken down.
- Whisk the raspberry mixture into the dry ingredients. Stir in the quinoa. Heat a medium nonstick skillet or a nonstick griddle over medium heat. Lightly grease it with butter. Use a ¼ cup measure to scoop the batter onto the skillet. Cook until the batter begins to bubble and the edges of the pancakes look opaque and set, about 3 minutes. Flip the pancakes over and cook until steam begins to escape through the pores in the pancakes, 2 to 3 minutes longer. Transfer to a plate and repeat with the remaining batter.
- Top with butter and honey or a dollop of Greek yogurt and syrup or honey.
Note: If making these or Pumpkin-Spice Pancakes (p. 40) in multiple batches, keep finished pancakes warm in an oven heated to 200°F/95°C.
(* Reproduced with permission from 'The Quinoa [Keen-Wah] CookBook' by Maria del Mar Sacasa - Published by Harper Wave, July 2015- All rights reserved- Photography by Zach deSart)