Greek Style Quinoa Savory Pancakes

by Rachel on March 30, 2013

Greek Style Quinoa Savory Pancakes

These make a great side dish for lunch or dinner – and can be an excellent vegetarian main course. My children will eat them reheated for breakfast in the morning. Believe it or not these savory pancakes taste delicious with a fried egg served on top. You could also make them smaller in size and use them as appetizers. Yes, these are ever-so-versatile, aren’t they?

Greek Style Quinoa Savory Pancakes (makes 24 silver-dollar sized pancakes)

  • 4 eggs, lightly beaten
  • 2/3 cup buttermilk
  • 1 tablespoon grapeseed or canola oil
  • 1 cup Bisquick
  • 1 cup red onion, finely diced
  • 2 cups tomatoes, finely diced
  • 1 ½ cups feta cheese, cut into very small cubes
  • 2/3 cup pitted Kalamata olives, finely chopped
  • 2 cups prepared red quinoa (instructions below)

Prepare the red quinoa. Some brands of quinoa need to be rinsed. Check your package and rinse the quinoa if the package says to do so. You’ll need to rinse it in a very fine mesh sieve. For two cups of prepared quinoa you’ll need a cup of raw quinoa. You can cook it according to the package instructions. Or, my favorite method is to place the cup of quinoa with two cups of water in a medium saucepan. Bring the water to a boil, turn it down to a simmer and cover the pan. You’ll want to simmer it for 12-15 minutes just until you can see the sprouts breaking out of the quinoa shell. It should be cooked through but not mushy. Once it is done, pour it back through the fine mesh sieve to remove the extra water. Set aside to cool.

Whisk together the eggs, buttermilk, oil and Bisquick. Add the remaining ingredients (including the prepared quinoa) and stir until blended.

Heat an electric griddle or non-stick frying pan to medium heat (325 degrees).  Lightly oil the griddle or the frying pan with grapeseed oil (or canola).  Using a ¼ cup measure, spoon out the pancake batter.  Place it on the griddle and using the backside of the ¼ cup measure, flatten the pancake until it is 1/3 of an inch thick.  Grill until the pancake is a deep golden brown (at medium-high on my griddle it takes about five minutes per side). Flip and grill the second side. They should be cooked through and slightly crispy on the outside. These Quinoa cakes take longer to cook through than the other savory cakes on this blog. In fact, I turned down the heat on my griddle and allowed them to keep cooking on a lower heat so that they cooked through but didn’t burn. You’ll need to keep an eye on yours. Start your griddle at 325 degrees and test it. You may decide to turn the heat down slightly. Cooking these is an art, not a science.

If you plan to keep these for another day allow them to cool completely, wrap well and store in the fridge for 4-5 days, or place in the freezer. To reheat, preheat your oven to 400 degrees. Place the fritters on a cookie sheet.  Bake in the oven just until the pancakes start to sizzle. This will take about ten minutes depending on how cold they were before you put them in the oven.

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