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?!
Makes fourteen to sixteen 4-inch pancakes
INGREDIENTS
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
1/2 teaspoon lemon extract {I used lemon juice}
1 tablespoon canola oil, plus more to cook the pancakes
DIRECTIONS
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!}
