Brown Rice, Sesame, Spinach and Scallion Pancakes
With only one test of these hearty pancakes, they’ve turned into a favorite lunch, snack and dinner in our house. Try them heated with a little grated cheese on top, or serve with yogurt. These look prettiest when you use black sesame seeds.
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
1. Sift together the flour, baking powder, baking soda, salt and turmeric. Stir in the sesame seeds.
2. 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.
3. 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.
4. 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.
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.
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