Blueberry Quinoa Pancakes with Lemon Crema

Granola and quinoa lend a sneaky earthy-crunchy vibe to these substantial, fluffy pancakes from Dennis Bernard, chef de cuisine of Chicago’s Dove’s Luncheonette.

Blueberry Quinoa Pancakes with Lemon Crema Blueberry Quinoa Pancakes with Lemon Crema
Granola and quinoa lend a sneaky earthy-crunchy vibe to these substantial, fluffy pancakes from Dennis Bernard, chef de cuisine of Chicago's Dove's Luncheonette
Yield: serves 4

Ingredients

  • 12 cup quinoa, rinsed
  • 2 sticks cinnamon
  • 4 cups flour
  • 6 tbsp. sugar
  • 2 tbsp. baking powder
  • 2 tbsp. baking soda
  • 1 tsp. kosher salt
  • 2 cups buttermilk
  • 2 cups whole milk
  • 4 eggs
  • 4 tbsp. unsalted butter, for cooking
  • 2 cups blueberries, plus more for serving
  • 12 cup Mexican crema or regular sour cream
  • Zest and juice of 1 lemon
  • Granola and maple syrup, for serving

Instructions

  1. Heat oven to 350°. Boil quinoa, cinnamon, and 12 cup water in a 1-qt. saucepan. Reduce heat to low; cook, covered, until water is absorbed, about 10 minutes. Let cool; discard cinnamon. Whisk flour, 4 tbsp. sugar, the baking powder, baking soda, and salt in a bowl. In a separate bowl, whisk quinoa, the buttermilk, milk, and eggs; stir into dry ingredients until batter forms. Heat 1 tbsp. butter in a 10″ cast-iron skillet over medium; cook 1 12 cups batter until bubbles appear at edges of pancake, 4–5 minutes. Add 12 cup blueberries and flip; cook 2 minutes. Transfer skillet to oven; bake until pancake is crisp on the outside, 3–4 minutes. Repeat with remaining butter, batter, and blueberries. Whisk remaining sugar, the crema, and lemon zest and juice in a bowl. Top pancakes with lemon crema, more blueberries, some granola, and a drizzle of maple syrup.