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Brown Rice, Sesame, Spinach and Scallion Pancakes
Prep time:
Cook time:
Total time:
Serves: 4
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Ingredients
- 1 1/2 cups (200 grams) whole-wheat flour or whole-wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric
- 2 tablespoons (30 grams) toasted sesame seeds or black sesame seeds
- 2 eggs
- 1 cup buttermilk
- 1 cup milk
- 2 tablespoons canola oil
- 1 1/2 cups (300 grams) cooked brown rice
- 1 bunch scallions, sliced
- 6 ounces spinach leaves (baby spinach or stemmed bunch spinach)
- 2 ounces (1/2 cup) crumbled feta
Instructions
- Sift together the flour, baking powder, baking soda, salt and turmeric. Stir in the sesame seeds.
- In a separate bowl, beat the eggs and whisk in the buttermilk, milk and canola oil. Quickly whisk in the flour mixture and fold in the brown rice and scallions.
- Steam the spinach over 1 inch of boiling water for 2 minutes, or just until wilted. Rinse with cold water, squeeze out excess water and chop. Stir into the pancake batter, along with the feta.
- Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. Cook until they are brown on the edges and bubbles break through, 3 to 4 minutes, then carefully slide a spatula underneath and flip them over. Cook on the other side until pancakes are nicely browned. Serve hot.
- Yield: 16 pancakes
- Advance preparation: The pancakes can be frozen for a few months and keep for a couple of days in the refrigerator. Reheat in a low oven or in a microwave.
- Nutritional information per pancake: 120 calories; 5 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 28 milligrams cholesterol; 15 grams carbohydrates; 2 grams dietary fiber; 286 milligrams sodium; 5 grams protein
