Name: Quinoa and Scallion Southern 'Pancakes'
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 Person(s)
Cuisine: American
Ingredients: 240, g ,Seven-grain or whole-grain pancake mix; 60, g ,Stone-ground cornmeal; 100, g ,Cooked quinoa; 2, ,Green onions, thinly sliced; 120, ml ,Buttermilk; 300, ml ,Water; 1, pinch ,Kosher salt and freshly ground black pepper (optional); 120, g ,Unsalted butter; 1, tbsp ,Spicy Tomato Jam or tomato chutney

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Easy

Fairly cheap

Quinoa and Scallion Southern 'Pancakes' featuring Seven-grain or whole-grain pancake mix, Stone-ground cornmeal, Cooked quinoa, Green onions, thinly sliced. 380 kcal per serving.

Prep

15m

Cook

10m

Wait

12m

Category:	Breakfast
Seasons

Ingredients

240 g Seven-grain or whole-grain pancake mix
60 g Stone-ground cornmeal
100 g Cooked quinoa
2 Green onions, thinly sliced
120 ml Buttermilk
300 ml Water
1 pinch Kosher salt and freshly ground black pepper (optional)
120 g Unsalted butter
1 tbsp Spicy Tomato Jam or tomato chutney

Quinoa and Scallion Southern 'Pancakes' Directions

Mix together the pancake mix, cornmeal, and quinoa in a large bowl. Throw in the green onions, buttermilk, and water. Stir until just combined, like you would any other pancake batter. Add a generous pinch of salt and several grindings of pepper, if desired. Let the batter sit at room temperature for 10–15 minutes.
Melt 1 tablespoon of the butter in a large nonstick skillet or on a griddle over medium heat. Fill a 60-ml measure (1/4 cup) with the batter and pour it into the hot pan. Repeat with as many pancakes as you can comfortably fit on your cooking surface. Just like with a regular pancake, when the top begins to bubble (usually after about 3–4 minutes), it’s time to flip. Cook for a couple minutes more on the other side. If desired, place the finished pancakes on a rack over a sheet pan and keep warm in a 100°C (212°F) (200°F) oven. Serve immediately with the tomato jam.