March 01, 2017
Breakfast, Dairy, Eggs,
Fruit, Blueberry, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Oven Bake, Stove Top, Vegetarian, Kosher Dairy more
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"Recipe source: Saveur (March 2015)"
Heat oven to 350 degrees F.
In a saucepan boil the quinoa, cinnamon and 1/2 cup water. Reduce heat to low and cook, covered until water is absorbed (10 minutes). Let cool, discard cinnamon.
In a bowl whisk together the dry ingredients (flour-salt).
In a separate bowl whisk quinoa, buttermilk, milk and eggs together. Stir into the dry ingredients until a batter forms.
Heat 1 tablespoon of butter on a cask iron skillet over medium heat. Cook 1 1/2 cups batter until bubbles form on edge of pancake (4-5 minutes). Add 1/2 cup blueberries and flip; cook 2 minutes. Transfer skillet to oven jun pancake is crisp on the outside (3-5 minutes). Repeat with remaining batter and blueberries.
Whisk remaining sugar, the cream and lemon zest and juice in a bowl.
Top pancakes with lemon crema, more blueberries, granola and maple syrup.
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