Print

Crunchy Amaranth Griddlecakes

Prevent your screen from going dark

Makes 4 to 6 servings 1x

Time About 20 minutes with cooked amaranth

Units Scale

Ingredients

  • 1 egg
  • 1 cup cooked amaranth Salt and pepper
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • Milk, half-and-half, or cream as needed (no more than 1/4 cup)
  • 1 tablespoon chopped fresh thyme
  • 2–3 tablespoons good-quality vegetable oil or butter

Instructions

  1. Heat a heavy skillet or griddle to about 375°F.
  2. Whisk the egg in a medium bowl until well beaten. Whisk in the amaranth and sprinkle with salt and pepper. Whisk in the flour and baking powder. Add enough milk to make a smooth, medium-thick batter. Whisk in the thyme.
  3. When a drop of water skips across the skillet before evaporating, it’s ready. Brush a little oil or butter on the pan and let it bubble. Using a large spoon, scoop up a bit of the batter and drop it in the pan. It should spread about 3 inches. Cook as many griddlecakes as will fit comfortably without running together, turning them after a couple of minutes, when they are brown. Total cooking time for each batch will run between 5 and 8 minutes. Add a little more oil to the pan in between batches as needed. Serve immediately, ideally straight from the pan.

— Recipe from How to Cook Everything Vegetarian

Recipe variations

CURRIED AMARANTH GRIDDLECAKES When you whisk the egg, add 1/4 cup thinly sliced scallions; when you add the amaranth, add 1 tablespoon curry powder. Omit the thyme. Serve the griddlecakes with Raita or Sweet Yogurt Sauce or Cilantro-Mint Chutney