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| Lindsey Dickson's recipe for savoury Quinoa pancakes with a sweet edge, first published on her blog The Eating Tree. Like all her recipes, it's easy to follow, beautifully illustrated and delicious! |
I’ve used quinoa on many occasions and have always enjoyed it as a substitute for couscous in salads or a side but had never tried it in pancakes. As pancake day was looming, I thought I would try something a little different.
Being rather old fashioned in some respects, I have never been totally convinced that anything other than plain old lemon and sugar can ever be beaten into top spot for a sweet pancake topping. However, I am partial to maple syrup on anything so was looking for inspiration for a savoury pancake with a sweet edge. Still trying to work my way through a bulging bowlful of squash, I thought this would be great opportunity to use it in a different way. It’s natural sweetness marries very well with maple syrup and I thought some tangy goats cheese as a foil would be the perfect match.
I was really pleased with these. The only extra work over a normal pancake is the quinoa has be cooked beforehand, not an onerous task by any means. I made more than I needed and used the remaining quinoa to make a very tasty breakfast the day after. See Quinoa with Garlic Roasted Mushrooms and Eggs.
Back to the pancakes. My son loved them and ate them without any mention of his preference for American Style pancakes, mumbling ‘These are delicious” as he stuffed three of them, one promptly after the other. The added syrup in the recipe gives them a slighty sweet edge so they would be just as good served with fruit for breakfast or as a dessert. We ate ours at lunchtime and they went down a storm. The squash and cheese worked exceptionally well and complimented the sweetness of the pancake.
I will certainly be making these again. I used Hodmedod’s British Quinoa, grown not far from me over the border in Essex. Hodmedod is a local Suffolk company who source and sell a range of British pulses, both dried and tinned that are gaining a well earned following from cooks and restaurants.
Preparation time: 20 mins | Cooking time: 4 mins | Total time: 24 mins
Serves: 4-6
These could be served for breakfast with fresh fruit or compote. Makes 10-12 pancakes.
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Lindsey Dickson
Author
Lindsey is a traditional cook who cares about the food she eats and shares with her family and friends in Suffolk. A great supporter of home cooking using fresh ingredients and local produce, she shares her recipes and stories about her life with food on her excellent blog The Eating Tree.