These unique Couscous Pancakes offer a delightful twist on traditional breakfast fare, serving as a substantial and satisfying main course. The batter combines the texture of couscous with all-purpose flour, leavened by baking powder for a light, airy crumb. Aromatic ground coriander and white pepper infuse the pancakes with warm, earthy notes and a subtle heat, distinguishing them from sweet varieties. Best enjoyed warm, they pair beautifully with a side of ratatouille or grilled vegetables, making them an excellent choice for a wholesome brunch or a light dinner. Simple to prepare with pantry staples, these pancakes are a comforting yet sophisticated option for any occasion.
Couscous Pancakes
Description
These unique Couscous Pancakes offer a delightful twist on traditional breakfast fare, serving as a substantial and satisfying main course. The batter combines the texture of couscous with all-purpose flour, leavened by baking powder for a light, airy crumb. Aromatic ground coriander and white pepper infuse the pancakes with warm, earthy notes and a subtle heat, distinguishing them from sweet varieties. Best enjoyed warm, they pair beautifully with a side of ratatouille or grilled vegetables, making them an excellent choice for a wholesome brunch or a light dinner. Simple to prepare with pantry staples, these pancakes are a comforting yet sophisticated option for any occasion.Ingredients
Directions
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In a medium mixing bowl, whisk together the couscous, all-purpose flour, ground coriander, baking powder, salt, and ground white pepper until evenly combined.
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Add the eggs and milk to the dry ingredients, stirring vigorously to form a smooth, lump-free batter.
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Stir in the melted butter, cover the bowl, and let the batter rest for 20 minutes to allow the flour to hydrate and the batter to relax.
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Place an 8-inch skillet over medium heat and brush lightly with melted butter or oil.
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Stir the rested batter to recombine any settled ingredients.
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Spoon 2 to 3 tablespoons of batter into the skillet for each pancake, cooking about 3 pancakes at a time.
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Cook until bubbles form on the surface and the edges look set, about 1 to 2 minutes.
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Carefully flip the pancakes with a spatula and cook for another 2 minutes until golden brown and cooked through.
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Transfer cooked pancakes to a plate, cover loosely to keep warm, and repeat with the remaining batter, adding more butter to the pan as needed.
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If serving later, warm the pancakes in a hot oven until ready to eat.
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Arrange the pancakes on individual plates and serve immediately alongside ratatouille or grilled vegetables.
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Spoon any vegetable juices or pan drippings around the pancakes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 58.2kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 492.7mg21%
- Total Carbohydrate 12.1g5%
- Dietary Fiber 1.0g4%
- Sugars 0.0g
- Protein 1.8g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
