If you’ve never played with quinoa flour it’s wonderful. Slightly woodsy and herby, it’s the arty reserved kid sister of amaranth flour, sitting in the back of the room, wearing all black looking nerdy chic in her big chunky glasses. It pairs wonderfully with honey, which brings out some of the floral notes, and lemon, which tames some of the hints of grass that people always complain about with quinoa. The cornmeal gives the pancakes a little bit of crunch and texture. I’ve written this recipe as a normal recipe for you to follow. After the recipe I explain the background behind the ratio and what it means and how to substitute if you wish.
- 1/4 cup plus 2 tablespoon quinoa flour
- 2 tbsp plus 2 teaspoon yellow corn meal
- 1/4 cup plus 2 tablespoon corn starch
- 1/4 cup plus 2 tablespoon potato starch
- 2 tbsp plus 2 teaspoon oat flour
- 2 tsp baking soda
- 1 tsp salt
- zest from two lemons
- 1 cup butter milk
- 2 tbsp lemon juice
- 2 large eggs
- 4 tbsp unsalted butter, melted
- 1 tsp vanilla
- 2 tbsp honey
- 1/4 cup golden flax meal
- 1 cup maple syrup
- 2 x sprigs (about 3 inches each) of fresh rosemary
- In a large bowl mix the quinoa flour, corn meal, corn starch, potato starch, oat flour, baking soda salt and lemon zest vigorously with a whisk until evenly distributed.
- Put the maple syrup and rosemary in a small pot. Bring to a boil and then lower the heat so the maple syrup gently simmers.