1/2 cup quinoa
1 tablespoon vegetable oil
1 cup water
1 pint fresh blueberries
1 1/2 cups maple syrup
2 cups prepared pancake batter (can be made from scratch or a mix)
Confectioners’ sugar for dusting
Cook quinoa by toasting in small saucepan with vegetable oil over medium heat. (Toasting grains gives a nutty flavor.) Add water and bring to a light simmer. Cover until water is absorbed and quinoa is tender, about 10 minutes. Turn off heat and let it steam covered, like rice.
Add cooked quinoa to pancake batter and mix thoroughly.
To make syrup, simply combine syrup with blueberries over a low heat until the blueberries begin to pop.
Cook Johnny cakes on a seasoned griddle or non-stick pan. If you like the edges crisp, cook the cakes in melted butter. Serve with blueberry syrup and dust with confectionary sugar. Serves 6 to 8.
