AMARANTH, RICOTTA AND GREENS PANCAKES
These pancakes are inspired by another recipe, for rice, beet greens and ricotta blinis. They are made with amaranth, a high-protein, gluten-free grain and have a lighter texture than the rice cakes. Cooked amaranth is good in baked goods and griddled cakes because it's so moist. I cooked the amaranth in homemade turkey stock (made and frozen after Thanksgiving), and the stock gave it a very nice flavor; I recommend cooking it in some kind of flavorful stock, whether it's vegetable, chicken or turkey.
Provided by Martha Rose Shulman
Time 1h15m
Yield About 20 2 1/2- to 3-inch cakes, serving 6
Number Of Ingredients 17
Steps:
- Cook the amaranth. Combine with the stock and salt to taste in a medium saucepan and bring to a boil. Reduce the heat, cover and simmer 30 minutes, until all of the liquid has been absorbed. Remove from the heat and let sit for 15 minutes or longer without disturbing.
- Steam the greens above 1 inch of boiling water for about 1 to 2 minutes, just until wilted. Remove from the heat, allow to cool and squeeze out excess water. Chop fine. You should have 1 cup chopped blanched chard.
- Heat the oil over medium heat in a medium-size skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Stir in the garlic and cook, stirring, until fragrant, about 30 seconds. Add the greens, season with salt and pepper, stir together until well coated with oil, and remove from the heat.
- In a large bowl, beat together the ricotta, eggs, milk and Parmesan. Sift together the flour, baking powder and salt and whisk into the ricotta mixture. Stir in the greens, amaranth and pepper.
- Heat a griddle or a heavy nonstick skillet over medium-high heat. Brush with olive oil or butter, enough to coat the bottom, and drop the batter in by the heaped tablespoon (or use a small ladle or a 1/4-cup measuring cup, filling it only partway). The pancakes should be 2 1/2 to 3 inches in diameter. Cook for about 3 minutes, until lightly browned and risen, and turn over. Cook for another 3 minutes, until brown on the other side. The pancakes will be moist in the middle, but there should not be a raw flour taste. Remove from the heat and serve, or cool on a rack and heat later in a medium-low oven. Serve with a dollop of tomato sauce.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 12 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 643 milligrams, Sugar 4 grams, TransFat 0 grams
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Mariella Cialdini
[email protected]Overall, I thought these pancakes were just okay.
Ogbe Emmanuel
[email protected]I wouldn't make these pancakes again.
Lena Magdy
[email protected]These pancakes were a bit bland for my taste.
Ashley Taylor
[email protected]I had trouble getting the pancakes to flip without breaking.
Abbos Jurayev
[email protected]I found the pancakes to be a bit dry.
Dipendra Limbu
[email protected]I would have liked the pancakes to be a bit sweeter.
Pizza Kuhlase
[email protected]These pancakes are a bit time-consuming to make, but they're definitely worth the effort.
Crazy Rose
[email protected]I followed the recipe exactly and my pancakes turned out perfectly.
Benjamin Henderson
[email protected]I'm not a big fan of amaranth, but I thought these pancakes were surprisingly good.
Bonafide Thundacat
[email protected]My kids loved these pancakes! They're so fluffy and flavorful.
Sahla Salum
[email protected]I made a double batch of these pancakes and froze the leftovers. They reheated really well in the toaster.
Okeke Goodness
[email protected]These pancakes are a great option for a healthy and filling breakfast. They're also perfect for lunch or dinner, served with a side of fruit or yogurt.
Tanjir hussain Farjin
[email protected]I love that this recipe uses a variety of greens. It's a great way to get some extra veggies into your diet.
Antor Hossain
[email protected]The pancakes were super easy to make, and they cooked up perfectly in my pan. I didn't have any trouble with them sticking or burning.
Chima Ezeh
[email protected]I was a bit skeptical about using ricotta in pancakes, but it actually worked really well. It added a lovely richness and creaminess.
Zulkef Illiassu
[email protected]I've never tried amaranth flour before, but I'm so glad I did with this recipe. It gave the pancakes a unique, slightly nutty flavor.
F R A V E O GAMER
[email protected]These amaranth ricotta and greens pancakes were a delightful surprise! The combination of flavors and textures was perfect, with the crispy edges and fluffy interiors.