|Quinoa pancakes; sorry about the poor photo quality; it was before 7am...|
It's been a month of excess and enjoyment in this house. I may be behind the majority but my New Year healthier approach to cooking and baking really only started yesterday.
And finally I am inspired to share again thanks to one of the (many) new cookbooks I got for Christmas. The King Arthur Flour Whole Grain Baking Book has been a fabulous addition to my already overflowing bookshelves. It contains a wealth of information, tips and recipes on how to use whole grains without sacrificing any taste whatsoever. However, given my overdose of Christmas baking (some frozen) lasted us until last week; I could not, in all conscience, add more goodies to the snack cupboard until we were all done with the reserves.
Today, however, a cold is moving through our house and my little one woke up asking for pancakes. I couldn't say no; partly because (selfishly) it gave me the perfect excuse to try out the pancake section of my new book. The book gives me an excellent opportunity to use the whole grain flours I have been storing in my freezer, unused for months. Apparently whole grains go off much faster than their processed cousins so I now keep the less often used ones in my freezer. Today it was the quinoa flour that shouted to me.
So at 6:30a.m. I got out the baking bowls and we set to work. The batter has no fat or sugar added but manages to turn out a light, slightly sweet and earthy pancake. Very well received by all and it pleased this Mummy no end to send her brood off to school and work with a protein packed breakfast. My husband made some comment about feeling like he was in a hotel; I guess I haven't made a decent breakfast in a while! We had them with pumpkin butter and a touch of maple syrup but the recipe recommends maple syrup mixed with ginger syrup which sounds lovely to me.
Quinoa, ginger and cranberry pancakes
1 cup (3 7/8 oz) quinoa flour
1/4 cup (3/4 oz) whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 cup (4 oz) milk
1/2 cup (4 oz) applesauce
1/2 cup (2 oz) dried cranberries
1/4 cup minced crystallised ginger ( I omitted; my kids have given it the curly lips in the past, but it would be delicious)
- In a medium bowl, whisk together the dry ingredients ( not including the cranberries)
- In another bowl, whisk together the milk applesauce and egg.
- Mix the wet with the dry and stir until well mixed together; it will be quite runny.
- Finally stir in the cranberries and crystallized ginger if using .
- Leave the batter to sit for 10 minutes
- Heat a heavy skillet or griddle pan on medium
- Pour a 1/4 cup of the batter for each pancake.
- Cook until bubbles form and the edges just start to turn golden.
- Turn them over an cook another 1-2 minutes until golden.