Quinoa Pancakes

Ingredients

• 40 g quinoa
• Salt
• 3 tbsp olive oil
• 75 g spelt flour type 1050
• 50 g whole wheat flour
• 2 tsp Baking powder
• 2 Eggs
• 325 ml buttermilk
• 2 carrots
• 2 Parsnips
• 2 parsley roots
• 2 shallots
• 175 g mushrooms
• 1 tbsp curry powder
• 150 ml Classic Vegetable Broth
• 175 ml soy cream
• Pepper

Instructions

1. 1.

   Rinse quinoa in a sieve under cold water until clear, then drain. Bring 110 ml water to a boil, add quinoa, cover and simmer over low heat for about 12 minutes.

2. 2.

   Remove pot from heat. Lightly salt the quinoa, drizzle with a splash of olive oil, and let cool slightly. In a large bowl, combine both flours, baking powder, and a pinch of salt.

3. 3.

   Whisk eggs, buttermilk, and 1½ tbsp olive oil in another bowl until well blended. Add cooked quinoa to the flour mixture and stir quickly with a wooden spoon—long stirring makes pancakes tough. Let batter rest at room temperature for 20 minutes.

4. 4.

   Meanwhile, wash, trim, peel, and dice carrots, parsnips, and parsley roots into 1 cm cubes.

5. 5.

   Peel shallots and finely dice them. Clean mushrooms with a brush, cut off stems, and quarter the caps.

6. 6.

   Cook root vegetables in boiling salted water for 4 minutes until tender.

7. 7.

   Heat 1 tbsp olive oil in a small pot and sauté shallots until translucent.

8. 8.

   Add mushrooms, cook for 1 minute, then sprinkle curry powder.

9. 9.

   Drain root vegetables, let them dry, and add to the mushroom mixture. Pour in broth and soy cream, bring to a boil, then simmer over low heat for 7–8 minutes; season with salt and pepper.

10. 10.

    Heat a non‑stick skillet and coat it with remaining oil.

11. 11.

    Spoon batter into the pan and cook until the surface is almost dry.

12. 12.

    Flip pancakes and brown them golden. Continue cooking more pancakes until batter is used up, re‑oiling the pan as needed. Keep finished pancakes warm in a preheated oven at 100 °C (fan 80 °C, gas: level 1). Serve with the vegetable‑mushroom ragout.