If you have visited Abbott’s Glen or follow this blog, you know we love pancakes! I am always looking for healthier versions with a new twist on the standard hotcake. I found this recipe in a Saveur magazine and dog eared the page. Since I had a fresh pint of blueberries just waiting to be utilized, I decided to make this fabulous baked pancake. One tip: don’t exclude the lemon crema. The lemon zest in the sweetened sour cream brings the pancake s final topping all together with a wow………….
Blueberry Quinoa Pancake with Lemon Crema
1/2 cup quinoa
2 sticks cinnmaon
4 cups flour
6 tbsp. sugar
2 tbsp baking powder & 2 soda
1 tsp salt
2 cups buttermilk
2 cups whole milk
4 tbsp butter or coconut oil for cooking
2 cups blueberries
LEMON CREMA: Mix 1/2 cup sour cream, zest or juice of 1 lemon, 2 tbsp sugar together.
Granola & maple syrup for serving
Heat oven to 350. Boil quinoa, cinnamon & 1/2 cup of water in a 1 qt. saucepan.Reduce heat to low & cook 10 minutes, covered. Remove from heat, remove cinnamon sticks,& let cool.
Combine flour, 4 tbsp of sugar, baking powder & soda & salt & stir.In a separate bowl, whisk quinoa, buttermilk, milk, & eggs. Add to dry ingredients until batter forms.
In a cast iron pan, heat oil or butter, over medium heat. Ladle 1 1/2 cups batter into pan & add 3/4 cup of blueberries & cook for 3 ~ 4 minutes. The flip. Cook 2 more minutes. Transfer to the oven, & bake until it is crispy. Repeat this 3 more times.
Top each pancake with dollops of lemon crema, more fresh blueberries, some granola & a generous drizzle of maple syrup. Our guests loved it!
I portioned each pancake into 8 pieces. Most guests ate 2 or 3 wedges.