Whiteley Creek Homestead

Dick asked me last night what we were going to have for breakfast. It's his nightly ritual. What can I say? The guy looks forward to mealtime. "Porridge," I said, "of quinoa leftover from the muffins I made a couple days ago. It will be quick because the quinoa is already cooked." Instead, he suggested that I make quinoa pancakes. "You've made those before and they were good. Really good." So, this morning, after referencing my King Arthur Flour Quinoa Pancakes recipe, I ground flour of equal parts Black Nile Barley, hulled buckwheat groats, and soft white wheat grain, cracked open some pastured hen eggs, and retrieved the jar of cooked quinoa in the fridge.

A few tweaks… I mixed the cooked quinoa into the wet ingredients rather than the dry. I omitted the recipe's sugar because a little warmed maple syrup from locally tapped trees drizzled atop the pancakes provides perfect sweetness. I halved the quantity of butter because the absorption of clarified butter coating my cast iron frying pan adds fat.

And the quinoa pancakes were "really good."