Quinoa and Vegetable Pancakes
Baking and Desserts | Peruvian cuisine
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Quinoa and Vegetable Pancakes
Ingredients
- Quinoa - ½ cup
- Wheat Flour - 0.7 cups
- Orange Bell Peppers - ½ piece
- Chopped Green Onions - 1 tablespoon
- Grated Ginger Root - ½ teaspoon
- Baking Powder - 2 teaspoons
- Ocean salt - 1 teaspoon
- Chicken Egg - 2 pieces
- Milk - ¼ cup
- Sugar - 1 teaspoon
- Olive Oil - 2 tablespoons
- Carrot - 4.4 oz
Step by Step guide
Step 1
Cook the quinoa in salted water until ready and rinse. Add flour, carrot, thinly sliced pepper, ginger, dill, and baking powder.
Step 2
Thoroughly mix the eggs with the remaining salt, milk, sugar, and 1 tablespoon of oil. Pour the mixture into the bowl with the dry ingredients and quickly stir. The batter should be quite liquid and spreadable.
Step 3
Pour a little olive oil into a hot skillet, quickly spread it across the bottom with a silicone brush, and pour in 4 portions of the batter. When the edges of each begin to set, carefully flip and finish cooking.
Step 4
Continue to cook the pancakes, constantly greasing the bottom with a new portion of oil.
Step 5
Serve warm with caviar, vegetables, or yogurt.
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