Welcome to Our Pancake Blog

Welcome to Our Pancake Blog!

So, what does a married couple with no children and free time do? Why think of creative ways to eat of course. So begins the Around the World in Pancake Sundays project.

One day while eating pancakes made from sprouted wheat and chocolate chips, we started talking about how fun it would be to eat a different type of pancake each Sunday. I know, you must be stuck on the whole sprouted wheat pancakes. I'm sure many are thinking eeeeewwww, sounds yucky right now. However, they are actually quite tasty. We were given our first taste of them by a friend last New Year's Eve (well, technically the morning after New Year's Eve). We were so enamored of them that we went searching for our own sprouted wheat to make some for ourselves a couple of months later.

O.K., enough digressing. While eating the above mentioned pancakes, the conversation started about eating a different type of pancake each Sunday. We began to wonder if we could find a different type of pancake for each Sunday for a whole year. So we set ourselves the challenge of finding a unique pancake recipe to try out each Sunday.

We continued to talk about this idea for the next couple of weeks. We started thinking about how most cultures actually have their own versions of pancakes. This led us to try to find a pancake from each country in the world. We finally began our project last Sunday, and decided to chronicle it here in this blog.

So welcome to our pancake blog, we hope you enjoy it as much as we are sure to enjoy making and eating them! Heck, we hope you make some and enjoy them too!

Sunday, December 9, 2012

On the Second Night of Chanukah, My Latke Gave to Me, Quinoa Pancakes

Moving on to night number two of Chanukah, we decided we needed a protein packed latke.  Thus we ended up making quinoa pancakes.  I had discovered a recipe awhile ago for these, and it called for a poached egg on top.  What could be better than quinoa pancakes and a poached egg?  Well, we decided to poach the egg my favorite way, which is in tomato sauce instead of water.  Keep reading and you'll see what type of latke meal we had for the 2nd night of Chanukah.

Before beginning the explanation of this recipe, I have to admit that we were not very good at taking pictures this time around, so sorry if it seems like there aren't enough.  We'll try to do a better job tomorrow night.

There are several steps to making these latkes.  The first thing you'll want to do is cook the quinoa.  Thoroughly rinse 1 cup of dry quinoa.  Place it in a pot with 1 1/4 cup of water.  Bring to a boil, and immediately turn down to low and cover.  Simmer for 30 minutes.  After the quinoa is finished cooking, spread the quinoa on a rimmed cookie sheet and allow it to cool to room temperature.

Now we can move on to the ingredients you'll need to make the tomato sauce.  You'll need to start making this at least an hour before you plan on eating.

2 tablespoons olive oil
2-3 cloves of minced garlic
3/4 cups of white wine (red will work if you don't have white handy)
Pince of crusehd red pepper flakes
2 1/2 pounds whole, peeled canned tomatoes (or 3 cans of 14/5 oz diced tomatoes)
Salt and black pepper
3/4 teaspoons sugar
1/4 teaspoon chopped fresh basil

The first thing you need to do is heat 1 tablespoon of oil in a sauce pan.  Once it's heated up, add the garlic and cook on low heat until the garlic is golden brown (about 4 minutes).  As soon as the garlic is golden brown, add the wine and cook on medium heat until the liquid is reduced by half (about 2 minutes).  Add your crushed red pepper flakes at this time too.  While the liquid is reducing, place your tomatoes with their juice from the can in a blender or food processor and blend until they are of a desired consistency.  I don't like chunks of tomato in my sauce, so I blend until smooth.  However, if you like chunks of tomatoes, only blend until you still have chunks left.  After the liquid in your pot is reduced, add the crushed tomatoes to the pot along with salt, pepper, and the sugar.  Bring to a simmer, and simmer on medium heat for 1 hour.  At the end of one hour, add the additional tablespoon of oil and basil and remove from heat.



O.K., now that all of this is prepared, we can move onto the actual quinoa latke making.  Here's what you'll need (and we have more pictures now):

2 cups of cooked quinoa
3 large eggs, beaten
1/2 teaspoon salt
2 large shallots, finely chopped
3 cloves of garlic
1/3 cup of shredded parmesan cheese
1/3 cup of fresh chives, finely chopped
1/2 cup of bread crumbs

In a large bowl, mix everything except for the egg.  After everything is evenly mixed, add the eggs.  You'll get a fairly sticky mixture.  Now you're ready to fry your quinoa latkes.  First heat up some olive oil in a pan (you don't need a whole lot, just a couple of tablespoons).  Take a heaping tablespoon of the mixture, and gently press it into a oval ball shape on the spoon.  Then gently slide it into the oil.


As you can see, one of mine fell apart as I placed it into the oil.  This is O.K. if it happens, just gently press it back together into the form of a pancake.  If it doesn't fall apart, you will need to gently flatten out your ball into a flat pancake.  Cover the frying pan and cook for 4-5 minutes over medium heat.


Check at 4 minutes, and if the edges look golden brown they're ready to be flipped.  If they aren't, cook them for another minutes.  When you flip these, be careful, as they are still susceptible to falling apart.  Don't worry, once they're cooked on both sides, they won't fall apart.  Cook for 2-3 more minutes on the other side.


Remove cooked quinoa latkes to a cooling rack that is placed over a cookie sheet so that the excess oil can drain off.  Continue cooking until all of your quinoa batter is used up.  Now, if your kitchen is anything like ours, you will probably not have more than one of these on the cooling rack at a time, as we kept eating them as they came out of the frying pan.  They are quite tasty dipped in tzatziki if you happen to have some in your refrigerator.


As we got to the end of the quinoa batter, we had to stop dipping them in tzatziki and eating them so that we would have some left to put our poached egg on top of.  If we hadn't kept eating them, we would have ended up with 7-8 quinoa pancakes, depending on how large you make them.  Once you've cooked all of your pancakes, heat 3/4 cups of tomato sauce for every two poached eggs that you are making in a frying pan (make sure your frying pan has a lid that fits over it).  You will need one poached egg for each quinoa pancake.  If you are cooking for 2, and you each only want one pancake with a poached egg, don't worry, these pancakes can be stored in the refrigerator and reheat nicely in a toaster oven.  They are even tasty cold.

Anyway, back to finishing this meal.  After your tomato sauce is heated up, you will want to gently crack your eggs into  the sauce and then cover the pan with a lid.  Gently poach for four minutes over low heat.  While your eggs are poaching, place a quinoa latke on a plate.


At the end of four minutes, spoon some of the tomato sauce from the pan on top of the quinoa latke, and then gently place one poached egg on top.  You can pour remaining tomato sauce over the top of the egg.


Upon cutting into the egg, you should have a nice runny yolk .  MMMMMMMM . . .




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