Buckwheat pancakes with quinoa and berry sauce

Fans of fruits and berries will definitely appreciate this dish. Gentle buckwheat pancakes are prepared with the addition of protein-rich and other beneficial substances of quinoa cereal, which in itself has quite neutral taste. That is why pancakes will perfectly complement the piquancy given to them by nutmeg, ginger and cardamom in additives to the pleasant sweetness of fruit and berry sauce.

The author of the recipe is Bill Wavrin, an American chef.

Time: 40 мин.Difficulty: medium Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Buckwheat pancakes

• 3/4 Art. whole wheat flour
• 1/3 Art. buckwheat flour
• 1/4 Art. boiled quinoa
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp ground ginger
• 1 pinch of ground nutmeg
• 4 egg whites
• 2 tbsp. milk
• 1 tbsp honey
• 1/2 tsp vanilla extract

Berry sauce

• 1/2 tbsp. apple juice
• 3 tbsp lime juice
• 1 tbsp. strawberries, peel and cut in half
• 1 tbsp. blackberries pre wash
• 1 tbsp. raspberries pre-wash

Recipes with similar ingredients: premium flour, flour buckwheat, quinoa, cinnamon, cardamom, ground ginger, nutmeg walnut, eggs, milk, honey, vanilla extract, apple juice, lime juice, strawberries, blackberries, raspberries

Recipe preparation:

1. Make pancakes: In a large bowl, mix both kinds of flour, quinoa, cinnamon, cardamom, ginger and nutmeg and carefully mix.
2. In a small bowl, beat the egg whites until foamy. Add milk, honey and vanilla and whisk a little more so that everything mixed up.
3. Pour wet mixture into dry and mix with a wooden spoon or a spatula to mix everything together. Do not mix too long, otherwise the pancakes will come out too hard.
4. Cover the dough and refrigerate at least on 30 minutes.
5. To make sauce in a saucepan, pour apple and lime juice and simmer over low heat. Add berries and peel off fire. Add sugar to taste and set aside.
6. Grease a non-stick pan with vegetable oil and heat over medium heat.
7. Stir the dough with a spoon, put in a pan about 3 tablespoons of dough for each pancake and fry until golden brown. Turn over and fry the other side for 20-30 seconds. Keep going until the dough is over.
8. Immediately after the pancakes are ready, shift them to serving plates and pour the berry on top sauce. Note: Buckwheat pancakes can be prepared advance, tightly wrap in cling film and freeze. When if necessary, take out pancakes and heat in the microwave or on dry pan.