Quinoa and Vegetable Pancakes
4 servings
30 minutes
Quinoa and vegetable pancakes are a fragrant and delicate dish from the rich traditions of Peruvian cuisine. Quinoa, known as the 'golden grain of the Incas,' gives the pancakes an extraordinary texture and nutrition, while vegetables add freshness and vibrant flavor. Light and airy, they have a pleasant crispy crust on the outside and softness inside. Ginger and dill add spiciness and refined freshness, while red pepper adds a hint of sweetness. These pancakes pair wonderfully with caviar, yogurt, or fresh vegetables, making them a versatile option for breakfast or a light dinner. They can be served as a standalone dish or as an accompaniment to meat or fish appetizers. The sophistication of quinoa and harmony of flavors turn these pancakes into a true culinary masterpiece that will delight even the most discerning gourmets.
1
Boil quinoa in salted water until cooked and rinse. Add flour, carrot, thinly sliced pepper, ginger, dill, and baking powder.
- Quinoa: 0.5 glass
- Wheat flour: 0.7 glass
- Fresh red pepper: 0.5 piece
- Chopped dill: 1 tablespoon
- Grated ginger: 0.5 teaspoon
- Baking powder: 2 teaspoons
2
Thoroughly mix the eggs with the remaining salt, milk, sugar, and 1 tablespoon of oil. Pour the mixture into a bowl with dry ingredients and mix quickly. The dough should be quite liquid and spreadable.
- Chicken egg: 2 pieces
- Sea salt: 1 teaspoon
- Milk: 0.3 glass
- Sugar: 1 teaspoon
- Olive oil: 2 tablespoons
3
Pour a little olive oil into a hot skillet, quickly spread it with a silicone brush across the bottom, and pour in 4 portions of batter. When the edges of each start to set, carefully flip and finish cooking.
- Olive oil: 2 tablespoons
4
Continue to fry the pancakes, constantly greasing the bottom with a new portion of oil.
- Olive oil: 2 tablespoons
5
Serve warm with caviar, vegetables, and yogurt.