Quinoa Pancakes with Persimmon

INGREDIENTS

  • 3/4 cup Quinoa flour
  • 2/3 cup Potato starch
  • 1 tspn Gluten Free Baking Powder
  • 1 tbspn Caster sugar
  • 125ml Full cream milk
  • 2 Free range eggs
  • To grease Melted butter
  • 3 Persimmon
  • 125ml Crème Fraîche
  • 2 tbspn Honey
  • To garnish Lemon thyme
Print Recipe

Sift the quinoa flour, potato starch and baking powder into a large bowl. Stir through the sugar. Make a well in the centre of the bowl and add the eggs, milk and verjuice. Whisk together to form a batter (should be quite thin).

Heat a large non stick frying pan over medium heat and brush the pan with butter. For each pancake use a 60ml ladle of batter and cook for approx 1-2 minutes each side. You will know when the pancake is ready to turn by small bubbles appearing on the surface of the pancake. Set aside This should make 12 pancakes.

Peel the skin from the persimmons and using 1 ½ of the persimmon, coarsely mash with a fork. Mix the mashed persimmon through the crème fraiche.

Cut the remaining persimmon into slices and dice the slices into a ¾ cm pieces. You may wish to add a dash of Verjuice to aid in discolouration.

Melt the 2 tablespoons of Verjuice and honey together in a small saucepan over low heat. Set this aside.

To assemble, place one pancake on a plate and top with ½ tablespoon of the crème fraiche mixture. Repeat with another pancake. Top with ½ tablespoon crème fraiche mixture and sprinkle over chopped persimmon.

Garnish with lemon thyme and drizzle over Verjuice and honey syrup.