Quiona Pancake Recipe
The All-Time-Breakfast-Favorite of the Inkanterra Hotels with the ancient Super Food of the Andes.
Equipment
- 1 Teflon pan
Ingredients
- 70 gr Previously cooked Quinoa
- 1 1/2 cup Flour (360 gr)
- 10 gr Baking powder
- 25 gr Melted unsalted butter
- 100 ml Fresh milk organic
- 2 Eggs organic
- 75 gr White sugar
- 1 hint Salt
- 20 cc Vanilla Essence Fair Trade
- 20 cc Pisco or Brandy (or non-alcoholic flavored alternative)
Instructions
Prepare the Quinoa
- Wash the grains very carefully in cold water until it's clear (double the amount of water)
- Boil the water in a pot and then add the washed quinoa.
- Boil between 12 and 18 minutes.
- Tip: No salt or sugar should be used during the cooking of the quinoa.
- Tip: Let the cooked and rinsed quinoa cool uncovered until you use it for the dough.
Pancakes
- Mix the eggs together with the sugar, the salt, the vanilla essence, the pisco (or alternative), the milk and the melted butter.
- Mix flour and baking powder separately and add them little by little to the mixture until it becomes soft and homogenous.
- Add the previously cooked quinoa. If necessary, add some milk.
- Fry the final mixture in a non-sticking frying pan to pancakes.
- Serve with maple syrup or honey.