One of my all time favorite bloggers Tim Mazurek of Lottie and Doof posted a great quote a few weeks back saying "Sometimes I just want to post a recipe with the implied imperative: you should make this!" Since he has never steered me wrong in the past, I thought I'd follow his lead with this blueberry quinoa pancake stunner from Saveur. The photo nearly jumped off of the page when I saw it and reminded me of the blueberry granola pancakes I used to order from my favorite neighborhood cafe as a kid. I must be honest in saying that quinoa was never an ingredient I'd think of incorporating into my breakfast, let alone pancakes, but I'm now officially sold on the combination. The cooked quinoa adds a mild nuttiness and crunch to the pancakes that blends beautifully with the tart crema and summery burst of blueberry.
Given the fact that this monstrous pancake does the majority of its cooking in a hefty butter bath, I made a couple of modifications to the original recipe to make it slightly healthier all around. I subbed half of the white flour for whole wheat flour, which gave the pancake more depth of flavor, and used Greek yogurt instead of sour cream for the lemon crema (one of my favorite ingredient fake outs). The result is a simultaneously light, hardy, and filling breakfast perfect for any day of the week.
Now, remember what Tim said and get cooking!
Blueberry Quinoa Pancakes with Lemon Crema
Adapted from Saveur
1/2 cup quinoa, rinsed
2 cinnamon sticks
2 cups all purpose flour
2 cups whole wheat flour
6 tbsp. sugar
2 tbsp. baking powder
2 tbsp. baking soda
1 tsp. kosher salt
2 cups buttermilk
2 cups whole milk
4 tbsp. unsalted butter, for cooking
2 cups blueberries, plus more for serving
1/2 cup Greek yogurt/sour cream/Mexican crema
Zest and juice of 1 lemon
Granola and maple syrup, for serving
Heat oven to 350 degrees. Boil quinoa, cinnamon sticks, and 1/2 cup water in a small saucepan. Reduce heat to low; cook, covered, until water is absorbed, about 10 minutes. Let cool; discard cinnamon sticks.
Whisk flours, 4 tbsp. sugar, the baking powder, baking soda, and salt in a bowl. In a separate bowl, whisk quinoa, the buttermilk, milk, and eggs; stir into dry ingredients until batter forms.
Heat 1 tbsp. butter in a 10" cast-iron skillet over medium; cook 1 1/2 cups batter until bubbles appear at the edges of the the pancake, 4-5 minutes. Add 1/2 cup blueberries and flip; cook 2 minutes. Transfer skillet to oven; bake until pancake is crisp on the outside 3-4 minutes. Repeat with remaining butter, batter, and blueberries.
Whisk remaining 2tbsp sugar, the Greek yogurt, lemon zest, and lemon juice until smooth. Top pancakes with lemon crema, more blueberries, a sprinkling of granola, and a generous drizzle of maple syrup.