Thursday, February 6, 2014

Recipe :: Buttermilk, Lemon, and Poppy Seed Quinoa Pancakes

As a long-time follower of Béa Peltre's blog, 'La Tartine Gourmande,' I was thrilled when she came out with her self-titled cookbook.  The photographs and recipes were just as beautiful as those on her blog, and I love how Béa included a special memory to go along with each recipe.  I have made {and loved} a few recipes out of her book, but one of my resolutions for this year is to stop reaching for Pinterest every single night to decide what to make for dinner and instead start using my plethora of cookbooks more.

This week I made her recipe for Buttermilk, Lemon, and Poppy Seed Quinoa Pancakes and they did not disappoint.  They were the perfect combination of that golden crispy exterior with a soft and cake middle.  The addition of lemon and poppy seed gives the pancakes a slightly elevated flavor, while the addition of quinoa flour pumps up the healthy quotient a notch or two.  One thing I love about this recipe is the flours can easily be substituted for others you have around the house.  I didn't have quinoa flakes so instead I subbed with ground almonds, and instead of white rice flour I used whole wheat flour.  I also didn't want to buy a bottle of buttermilk {every time a recipe calls for it I buy a bottle, never use more than a cup, and it ends up getting spoiled} so I followed this recipe and actually made mine.  And of course you could switch it up and flavor the pancakes with banana & chocolate chips, pumpkin, apples & cinnamon...the possibilities are endless!

Note: If you are at all interested in learning more about food photography and styling, Béa conducts a few workshops across the globe each year.  Her next workshop?  A three-day retreat in PARIS.  Details are here...who wants to go with me?!

Buttermilk, Lemon, and Poppy Seed Quinoa Pancakes {recipe via La Tartine Gourmande}
Makes fourteen to sixteen 4-inch pancakes

1/3 cup white rice flour or sweet rice flour {substituted with whole wheat flour}
1/3 cup quinoa flour
1/3 cup quinoa flakes {substituted with ground almonds}
2 tablespoons blond cane sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 pinches sea salt
2 tablespoons poppy seeds
Finely grated zest of 1 organic lemon
2 large eggs, separated
1 cup buttermilk {I made my own with this recipe}
1/2 teaspoon lemon extract {I used lemon juice}
1 tablespoon canola oil, plus more to cook the pancakes

In a bowl, combine the flours, quinoa flakes, sugar, baking powder, baking soda, a pinch of sea salt, poppy seeds, and the lemon zest {save a little to sprinkle on top of pancakes when serving}.

In another bowl, beat the egg yolks with the buttermilk.  Beat in the lemon extract, if using, and the oil.  Add this mixture to the dry ingredients and stir to combine.

In a third bowl, beat the egg whites with a pinch of sea salt until soft peaks form.  Fold the whites into the batter.

In a frying pan, heat 1 tablespoon of canola oil over medium heat.  Pour 1/4 cup of batter in the pan and repeat for as many pancakes as the pan can hold.  Cook until bubbles form on the surface, then flip the pancakes and continue to cook for 1-2 minutes, until golden.

Sprinkle the pancakes with remaining lemon zest and serve with warm maple syrup, honey, powdered sugar, fresh berries, or whatever toppings you enjoy.  Bon appétit!

Photography by Molly {I'm really trying to get the hang of this new camera!}


  1. You did such a beautiful job photographing, Molly! And how healthy and decadent is this :) Loving the addition of the zest on top. I've been adding it to everything as of late like salads and soups with garnishes. x

  2. I'm not the chef in my house, that is firmly my fiancés role, so all the fun recipes I come across I send to him haha. Pancakes are one of my favorites. Do you think these would translate well to waffles? xo

  3. Those sound delicious, i love lemon poppy seed muffins and it sounds even better in pancake form! Such a great idea to move away from pinterest a bit and back to good old classic cookbooks; we all spend so much time on the internet that just taking the time to flip through one of my many cookbooks and finding a great recipe sounds like a great break from technology. You've inspired me to try to do that for the next few days instead of always just googleing or searching around the internet for a new recipe (but only after I print this out to add to my recipe binder!)

  4. May I ask where your gold flatware is from? I've been looking for it for several years now. I had my eyes on the West Elm set but a lot of reviews say that they tarnish very quickly.

  5. Allie @ 6000 Miles to HomeFebruary 6, 2014 at 1:15 PM

    This looks heavenly - great idea for a Valentine's Day breakfast ;). And Paris??! umm yes.

  6. Okay, I would eat all of these in .5 seconds! So scrumptious!!!
    xo TJ

  7. these look absolutely delicious - I love anything with quinoa added! yum!

  8. These pancakes look scrumptious. And beautiful photography

  9. Ahh they look so delicious!

    Jenna ||

  10. these were delicious, thanks Molly!

  11. I want to come with you! I saw her workshop announcement and thought how cool would it be to take it!

  12. thank you so much supal, i really appreciate it! lemon zest makes everything better :)
    i hope you're having a lovely weekend!

  13. oh you definitely have yourself a keeper :) yes, i think it would make fantastic waffles as well! and speaking of waffles...i was reading bon appetite last week and came across this recipe for dark chocolate waffles, definitely not as healthy as these pancakes but YUM!

  14. thank you so much rebecca! i definitely realized how much easier it is to take nice food photos when it's light outside...our dining room has the worst overhead lighting imaginable!

  15. couldn't agree more...quinoa makes everything better!!

  16. i'm pretty sure i did just that :)
    hope you had a lovely weekend TJ!

  17. hi kristina! i got my gold flatware from west elm and you're right, they most definitely tarnish. i haven't polished them yet so i'm hoping it helps but right now they aren't looking the best. i also noticed in a few tiny, tiny spots the gold chipped off. overall i am still happy with their aesthetic but to me the quality is a bit disappointing. also, we have plain ikea silverware that we use for day to day meals because i worry about messing up our gold set :)

  18. wow, sweet rolls with poppy seeds sounds absolutely fantastic! i had a poppy seed bagel every morning for breakfast when i was a girl so i know exactly what you mean about poppy seeds feeling quite nostalgic :)

  19. thanks girl! they are my new favorite breakfast :)

  20. let me know if you find any must-share recipes in your cookbooks :)

  21. These look delicious and so beautiful! I've been adding lemon to a lot of my recipes lately because it adds a special kick that I can't get enough of. I've been trying to cook less off of pinterest as well and have been enjoying going through my mom's old cookbooks and talking to my grandma's about their favorite recipes and traditions. It's helping me feel a real connection to what I make and food is always best served with a story! - B x

  22. Oh my goodness, these look amazing! I love pancakes on a weekend and I could definitely see myself making these for me and my husband. I've always loved the poppy seed & lemon muffin from Starbucks, so I can imagine the taste being similar to that, if not better! Thanks for the recipe, Molly! :)

  23. These look fantastic. Sunday here we come :)