BERRIES

QUINOA BLUEBERRY PANCAKES WITH SQUISHY FRUIT YOGHURT

This is a splendid way of using any left-over quinoa. When its added to buttermilk pancake batter, the result is a thick, moist pancake that’s hefty but not heavy.

PREPARATION TIME: 20 minutes | COOKING TIME: 5 minutes | MAKES: 16

1 cup (185 g/6½ oz) cooked quinoa

1½ cups (210 g/7½ oz) wholemeal flour

2 teaspoons baking powder

2 eggs

1 cup (250 ml/9 fl oz) buttermilk

1 tablespoon honey

1 teaspoon vanilla extract

1 cup (150 g/5½ oz) blueberries

2 teaspoons softened butter, for frying

FRUIT YOGHURT

1 cup (180 g/6½ oz) sliced strawberries

1 cup (260 g/9 oz) natural yoghurt

1 large passionfruit, scooped pulp

Put the quinoa, flour and baking powder in a large bowl and lightly mix together.

In another bowl, whisk the eggs, buttermilk, honey and vanilla together until the mixture is smooth. Pour the wet mixture into the flour mixture and whisk until just combined. Tip in the blueberries and stir gently. Do not overbeat: a few lumps are fine. The mixture should be the consistency of softly whipped cream. If not, add more buttermilk or flour.

Lightly smear the bottom of a large non-stick frying pan with a small amount of the butter and melt over medium heat. When the butter appears to foam, drop in tablespoonfuls of the batter, allowing room for spreading. Cook for about 2 minutes, or until tiny bubbles appear on the surface, and then flip and cook for about 2 minutes or until golden brown on the other side. Wipe the pan clean with paper towel and repeat with more butter, until all the batter has been used.

Put the strawberries in a bowl and mash until squishy, then fold in the yoghurt and passionfruit pulp. Serve the pancakes warm, with a dollop of fruity yoghurt on top.

TIP For fluffier pancakes, separate the eggs and beat the yolks with the buttermilk. Whisk the whites to soft peaks before folding into the batter.