- 1 ½ cups (200 grams) whole-wheat flouror whole-wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon turmeric
- 2 tablespoons (30 grams) toasted sesame seeds or black sesame seeds
- 2 eggs
- 1 cup buttermilk
- 1 cup milk
- 2 tablespoons canola oil
- 1 ½ cups (300 grams) cooked brown rice
- 1 bunch scallions, sliced
- 6 ounces spinach leaves (baby spinach or stemmed bunch spinach)
- 2 ounces (1/2 cup) crumbled feta
1. Sift together the flour, baking powder, baking soda, salt and turmeric. Stir in the sesame seeds.
2. In a separate bowl, beat the eggs and whisk in the buttermilk, milk and canola oil. Quickly whisk in the flour mixture and fold in the brown rice and scallions.
3. Steam the spinach over 1 inch of boiling water for 2 minutes, or just until wilted. Rinse with cold water, squeeze out excess water and chop. Stir into the pancake batter, along with the feta.
4. Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. Cook until they are brown on the edges and bubbles break through, 3 to 4 minutes, then carefully slide a spatula underneath and flip them over. Cook on the other side until pancakes are nicely browned. Serve hot.
Recipe from the New York Times.