Makes 4 to 6 servings
These cakes offer a symphony of crunch, from the quinoa, the
cornmeal, and the hazelnuts. They are substantial yet not heavy, lightly
sweetened and very flavorful, perfect with a drizzle of honey or maple
syrup.
INGREDIENTS
- ½ cup (90 g) quinoa, rinsed well and drained
- ½ cup (80 g) cornmeal
- ½ cup (75 g) hazelnuts, lightly toasted, skinned, and finely chopped
- ½ cup (125 ml) milk
- 3 large eggs, separated
- ¼ cup (35 g) unbleached all-purpose flour
- 1 teaspoon fine sea salt
- 3 tablespoons vanilla sugar (Chapter Breakfast)
PREPARATION
- Toast the quinoa: heat a medium nonstick skillet over medium-high heat. Add the quinoa and cook, stirring slowly and constantly, until it is no longer moist and begins to brown, about 3 minutes. Add 1 cup (250 ml) water and bring to a boil. Reduce the heat to medium-low, cover, and cook until the water is absorbed, about 12 minutes. Uncover and cool.
- Combine the quinoa, cornmeal, and hazelnuts in a large bowl.
- Mix the wet ingredients: In a small bowl, whisk the milk and egg yolks together until blended. Sift the flour and salt onto a piece of wax or parchment paper, then slowly whisk these dry ingredients into the milk mixture. Add the quinoa mixture, stirring until all the ingredients are thoroughly combined.
- Whisk the egg whites: In a separate, clean bowl, whisk the egg whites until they are foamy and beginning to thicken. Slowly add the sugar as you whisk, and continue to whisk until the egg whites form soft peaks. Fold the egg whites gently into the quinoa mixture.
- Cook the cakes: Heat a large nonstick griddle or skillet over medium heat until hot enough to sizzle a drop of water. Drop the batter by rounded tablespoons onto the pan. Using the back of the spoon, spread the batter into 2½-inch (6-cm) rounds. Cook until the tops are covered with small bubbles and the bottoms are lightly browned, about 2 minutes. Turn and lightly brown the other side for 2 minutes longer. Keep warm in an oven set at the lowest temperature while you cook the remaining cakes.
- Serve the cakes warm with a drizzle of honey or maple syrup.
Note: If you omit the sugar, these make a lovely side dish to a main-course salad such as the Butternut Squash and Arugula Salad.
