Lemon and Raisin Pancakes

Name: Lemon and Raisin Pancakes
Yield: Makes 16
Ingredients: vegetable oil, for frying; 25 g/1 oz/⅕ cup raisins; grated rind of 1 lemon; 50 g/2 oz/¼ cup sugar; 15 ml/1 tbsp baking powder; 115 g/4 oz/1 cup quinoa flour; 120 ml/4 fl oz/½ cup milk; 120 ml/4 fl oz/½ cup plain yogurt; 1 egg; butter and maple syrup, to serve

Preparation info

Makes
16

Difficulty
Easy

Appears in

The Quinoa Cookbook

By Penny Doyle

Published 2013

About

Making pancakes is a lovely sociable way to start the weekend, when all the family can get involved in making them. Those tucking in won’t notice any difference between these and regular pancakes, happily oblivious to the nutritional boost that quinoa gives them, with its slow-release energy and micronutrients.

Ingredients

1 egg
120 ml/4 fl oz/½ cup plain

Gluten-free
Vegetarian
Breakfast

Method

Whisk the egg, yogurt and milk in a jug (pitcher) until combined. Put the flour and baking powder into a large bowl and make a well in the middle.
Add the egg mixture to the well and use a whisk to incorporate the flour mixture, a little at a time, to make a smooth batter. Add the sugar and lemon rind. Allow to stand for 20 minutes.
When you are ready