Wednesday, January 15, 2014
Savory Quinoa & Scallion Pancakes
I've made a couple of tweaks to their original millet recipe with the use of quinoa, and I cut back a little bit on the salt. Lastly, because Emma eats everything that we eat, I omitted the sriracha the original dipping recipe calls for, (1 teaspoon) but add it if you'd like! If you make these, let me know what you think in the comments below!
Quinoa & Scallion Pancakes
3/4 cup quinoa
1 tsp kosher salt
1/3 cup reduced-sodium soy sauce
3 tablespoons unseasoned rice vinegar
2 teaspoons sugar
2 teaspoons toasted sesame seeds
8 scallions, thinly sliced
2 large eggs
6 tablespoons buttermilk
3 tablespoons cornstarch
1 tablespoon sesame oil
6 tablespoons vegetable oil
Cook quinoa according to package directions in a medium saucepan, stirring occasionally, until tender. Drain using a small mesh sieve. Return quinoa to still hot saucepan, cover and let cool.
Meanwhile, whisk soy sauce, rice vinegar, sugar, toasted sesame seeds and 1/4 of the scallions in a small bowl, and set aside.
In a large bowl, whisk eggs, buttermilk, cornstarch, sesame oil, and salt, then stir in quinoa and half (or more) of the remaining scallions, (leave some for garnish)
Working in batches, heat 2 tablespoons vegetable oil in a large non-stick skillet or a seasoned cast iron skillet (my favorite) over medium high heat. Add heaping scoops of quinoa batter, pressing down to make them no more than a 1/4 inch thick. Cook until golden brown about 3 minutes per side, (I use this 6" fish turner to flip my pancakes) Transfer to a paper towel lined plate. Sprinkle pancakes with scallions, serve with reserved sauce and eat immediately.
Adapted from Bon Appetit
*Photo by me