Friday, December 13, 2013
Quinoa Pancakes & Pomegranate Syrup
Use the Oatmeal Pancake Recipe and just use cooked quinoa instead--I also used all wheat flour and they were still light and fluffy
1 stick butter
1 cup sugar
2 Tbls. evaporated milk
1 pomegranate, seeds removed
Place all of the above ingredients (except the pomegranate) into a sauce pan and bring to a low boil and continue simmering until the sugar is all dissolved. While the syrup is cooking on low heat, remove the berries/seeds of the pomegranate and place in a food processor or blender. Blend them up until smooth (usually the seeds will remain and that is okay). Pour the pomegranate juice and seeds into a siv or fine mesh strainer and catch the juice in a cup. Throw away the seeds and add the pulp/juice to the butter/sugar mixture. Continue to low boil until the syrup becomes thick and creamy. If the syrup is too thick, add a little more evaporated milk until you are happy with the texture and thickness. Serve over warm pancakes.