Blueberry Quinoa Pancakes with Lemon Crema | Saveur
Granola and quinoa lend a sneaky earthy-crunchy vibe to these substantial, fluffy pancakes from Dennis Bernard, chef de cuisine of Chicago's Dove's Luncheonette.
Ingredients
- <sup>1</sup>⁄<sub>2</sub> cup quinoa, rinsed
- 2 sticks cinnamon
- 4 cups flour
- 6 tbsp. sugar
- 2 tbsp. baking powder
- 2 tbsp. baking soda
- 1 tsp. kosher salt
- 2 cups buttermilk
- 2 cups whole milk
- 4 eggs
- 4 tbsp. unsalted butter, for cooking
- 2 cups blueberries, plus more for serving
- <sup>1</sup>⁄<sub>2</sub> cup Mexican crema or regular sour cream
- Zest and juice of 1 lemon
- Granola and maple syrup, for serving
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