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.
If making these or Pumpkin Spice pancakes in multiple batches, keep finished pancakes warm in an oven heated to 200°F/95°C.
Recipe information
Yield
10 (5- to 6-inch/12.5- to 15-centimeter) pancakes
Ingredients
Preparation
Step 1
1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 2
2. In a blender, purée the milk, butter, eggs, raspberries, and vanilla until the raspberries are broken down.
Step 3
3. 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 1/4 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.
Step 4
4. Top with butter and honey or a dollop of Greek yogurt and syrup or honey.
Recipe from The Quinoa [Keen-Wah] Cookbook, by Maria del Mar Sacasa, Copyright © 2015, published by HarperWave.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
41 Best Quinoa Recipes
We heard you have quinoa in your pantry, but you don’t know what to do with it.11 Summery Recipes to Make This Weekend a Breeze
Cheesy stuffed tomatoes, frozen margarita pie, and the only salsa you'll ever need.39 Passover-Friendly Breakfast Recipes and Ideas
Tired of matzo brei? Make one of these creative, Passover-friendly morning meals instead.
