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🍽️ Crispy Quinoa Pancakes with Root Vegetable Ragout

403 kcal · 30 min · 4 servings

Ingredients

• 40 g Quinoa
• Salt
• 3 tbsp Olive oil
• 75 g Spelt flour Type 1050
• 50 g Whole wheat flour
• 2 level 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. Place the quinoa grains in a sieve and rinse them under cold water until the water runs clear.
2. 2. Let the quinoa drain well in the sieve.
3. 3. Bring 110 milliliters of water to a boil in a pot.
4. 4. Add the drained quinoa grains to the boiling water.
5. 5. Cover the pot and cook the quinoa on low heat for about 12 minutes.
6. 6. Remove the pot from the heat.
7. 7. Lightly salt the quinoa.
8. 8. Drizzle a splash of olive oil over the quinoa.
9. 9. Let the quinoa cool down slightly.
10. 10. Take a large bowl.
11. 11. Add both types of flour to the bowl.
12. 12. Add the baking powder to the bowl.
13. 13. Add a pinch of salt to the bowl.
14. 14. Mix the dry ingredients in the bowl together.
15. 15. Take another bowl.
16. 16. Add the eggs to this bowl.
17. 17. Add the buttermilk to the bowl with the eggs.
18. 18. Add 1 1/2 tablespoons of olive oil to the bowl.
19. 19. Whisk the liquid ingredients well with a whisk.
20. 20. Add the cooked quinoa to the dry flour ingredients.
21. 21. Add the whisked liquid ingredients to the flour as well.
22. 22. Stir the batter quickly with a wooden spoon.
23. 23. Be careful not to stir the batter for too long so that the pancakes remain fluffy.
24. 24. Let the batter rest at room temperature for 20 minutes.
25. 25. Wash the carrots, parsnips, and parsley roots.
26. 26. Remove the ends and greens from the root vegetables (trim).
27. 27. Peel the carrots, parsnips, and parsley roots.
28. 28. Cut the root vegetables into 1 cm cubes.
29. 29. Peel the shallots.
30. 30. Dice the shallots finely.
31. 31. Clean the mushrooms with a brush.
32. 32. Cut off the stem ends of the mushrooms.
33. 33. Quarter the mushrooms.
34. 34. Bring salted water to a boil.
35. 35. Add the diced carrots, parsnips, and parsley roots to the boiling water.
36. 36. Blanch the root vegetables (cook briefly in boiling water) for 4 minutes.
37. 37. Heat 1 tablespoon of olive oil in a small pot.
38. 38. Sauté the finely diced shallots in the hot oil until translucent.
39. 39. Add the quartered mushrooms.
40. 40. Sauté the mushrooms for 1 minute.
41. 41. Sprinkle curry powder over the mushrooms.
42. 42. Drain the blanched root vegetables.
43. 43. Let the root vegetables drain well.
44. 44. Add the drained root vegetables to the mushrooms.
45. 45. Add broth.
46. 46. Add soy cream.
47. 47. Bring the mixture to a boil.
48. 48. Simmer the ragout on low heat for 7 to 8 minutes.
49. 49. Season the ragout with salt and pepper.
50. 50. Heat a non-stick pan.
51. 51. Grease the hot pan with the remaining oil.
52. 52. Drop the batter into the pan spoonful by spoonful.
53. 53. Bake the pancake until the surface looks almost dry.
54. 54. Flip the pancake.
55. 55. Bake the other side until golden brown.
56. 56. Bake more pancakes until the batter is used up.
57. 57. Grease the pan again if necessary.
58. 58. Preheat the oven to 100 °C (convection 80 °C, gas: setting 1).
59. 59. Keep the finished pancakes warm in the preheated oven.
60. 60. Serve the pancakes with the vegetable-mushroom ragout.

Nutrition per serving

• kcal: 403
• Protein: 15 g · Fett/Fat: 20 g · Carbs: 37 g