2 cups unbleached flour (alternatively use 1 cup flour + 1 cup whole wheat flour)
1 tbsp. baking powder
1/2 tsp. sea salt
1 tbsp. sugar
2 organic large eggs
1 tsp. vanilla extract
1-1/2 to 2 cups whole milk (cow or unsweetened soy)
1 cup cooked white quinoa
1 tbsp. Liquid Gold mild-medium EVOO plus more for greasing a skillet or griddle
1. Preheat oven to 200°F. Heat 2 to 3 tbsp. of olive oil over medium-high temperature in a skillet or griddle.
2. In a large bowl, toss together the flour(s), baking powder, salt and sugar.
3. Whisk together the eggs, vanilla and milk. (Hint: Start with 1-1/2 cups milk for thick pancakes and gradually add up to 2 cups more for thinner pancakes).
4. Add the liquid ingredients with the quinoa to the flour mix to make the pancake batter. Mix until thoroughly combined. Don’t over mix batter, for it’s best to have a few lumps for fluffy pancakes.
5. Ladle 1/4 to 1/2 cup of pancake batter into the skillet or griddle. Try to cook 3 pancakes in one skillet at the same time. When the edges are dry and bubbles appear on the surface, flip the pancakes over to cook the other side. When both sides are golden brown, remove pancakes from the skillet or griddle and place in onto a baking sheet. Place baking sheet in the oven to keep pancakes warm. Repeat with the rest of the batter.
6. Serve pancakes with Meyer Lemon syrup (see recipe below).
Meyer Lemon Syrup
The zest from 2 Meyer lemons
The juice from 4 to 6 Meyer lemons
1. In a medium saucepan, heat all ingredients together and bring to a boil.
2. Reduce heat to bring the liquid to a low simmer. Leave saucepan uncovered.
3. When the syrup is reduced in half and thicken, let cool slightly before pouring over pancakes.