Raspberry Quinoa Pancakes

Morning Light, Softly Gathered

There's something quietly generous about a pancake that asks more of itself. These are not the thin, hurried kind — they carry a little weight, a little texture, the kind that comes from something patient folded into the batter. A drizzle of something deep and fruity at the end does what a good finishing touch always does: it makes the whole thing feel considered. This is a weekend morning dish, meant to be made slowly, eaten without anywhere to be.

Ingredients

• 1 cup Vigo Quinoa, cooked
• 1 cup mixed berries
• 3 tablespoons Alessi Raspberry Balsamic Reduction, divided
• 3/4 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoons Alessi Coarse Sea Salt
• 1 egg
• 1 egg white
• 1/4 cups milk
• 1 tablespoon unsalted butter, melted

Instructions

1. Cook quinoa according to package instructions and set aside.
2. In a bowl, mix the berries with one tablespoon balsamic reduction. Set aside.
3. In a medium bowl, whisk together quinoa, flour, baking powder, and salt.
4. In another bowl, whisk together egg, egg white, butter, milk and remaining two tablespoons of balsamic reduction until smooth.
5. Slowly whisk the egg mixture into the flour mixture and blend.
6. Coat a large nonstick skillet with butter and heat over medium.
7. Drop ½ cup of batter at a time onto skillet and cook until bubbles appear on top, about 2 minutes.
8. Flip pancake and cook until golden brown and insides are no longer moist.
9. Top pancakes with the berries and serve.