Quinoa Pancakes with Elderflower-Poached Blackberries
“This is a lovely pretty brunch dish, that will make your weekends feel special. I love using elderflower cordial in dishes and here it adds a lovely aroma to the blackberries. The quinoa makes the pancakes modern and interesting too.”
By Sophie Michell
Suitable for vegetarians
- Half a 250g pouch of Merchant Gourmet red & white quinoa
- 250g flour
- 1 tsp baking powder
- 50g caster sugar
- 200ml milk
- 50g melted butter
- 2 eggs
- 1 tsp vanilla extract
For the Elderflower Poached Blackberries;
- 250g blackberries
- 100g caster sugar
- 2 tbsp of elderflower cordial
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1.Mix the flour and baking powder in a bowl. Take another bowl and whisk the eggs before adding the milk, butter and vanilla extract.
2.Add the quinoa to the egg and milk mixture and then gradually whisk the wet mix into the flour and baking powder.
3.Leave to sit for 10 minutes whilst you make the poached blackberries.
4.Add the cordial, sugar and blackberries to a small saucepan and bring to the boil. Turn down and simmer for 10 minutes.
5.Heat up a nonstick frying pan up and add a touch of neutral oil. Spoon in a ladle full of mix at a time to make small pancakes about 6cm in diameter.
6.Cook for about 3 minutes then flip over and cook on the other side.
7.Simply serve a couple of pancakes per person along with the poached blackberries.
How'd you get on?
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