Couscous Pancakes
Submitted by Von
Savory couscous pancakes spiced with ground coriander, cooked in butter until golden. Serve alongside ratatouille or grilled vegetables for a Mediterranean-inspired brunch or light dinner.
YIELD
4 servingsPREP
30 minCOOK
10 minREADY
40 minThese aren’t your Sunday morning flapjacks.
Couscous pancakes are savory, nutty, and spiced with ground coriander, made for pairing with ratatouille, grilled vegetables, or anything with a good sauce to soak up.
The batter is simple: couscous and flour bound with eggs and milk, enriched with a bit of butter, then rested for twenty minutes so the couscous hydrates and the texture comes together.
They cook like standard pancakes, bubbles and all, but the couscous gives them a pleasantly grainy bite that sets them apart.
Kitchen Tips
- Let the batter rest the full 20 minutes. The couscous absorbs the milk during this time, and skipping it gives you gritty, dry pancakes.
- Cook over medium heat, not high. These brown quickly because of the couscous grains, and too much heat chars the outside before the inside sets.
- Keep finished pancakes warm in a low oven on a wire rack. Stacking them on a plate traps steam and makes the bottoms soggy.
- Try these alongside a chunky ratatouille. The soft, saucy vegetables against the crisp pancake edges is a genuinely great combination.
Ingredients
Directions
Combine the couscous, flour, coriander, baking powder and ¼ teaspoon each of the salt and pepper in a bowl.
Add the eggs and milk, mixing well.
Stir in the butter, cover and set aside to rest for 20 minutes.
To cook the pancakes: Place an 8” skillet over medium heat and brush with a little melted butter.
Stir the batter to recombine. Then spoon 2 to 3 tablespoons of batter per pancake into the skillet, making 3 pancakes at a time.
Cook until bubbles rise to the surface of the pancakes and break, about 1 to 2 minutes.
Using a spatula, flip the pancakes and cook for 2 minutes.
Remove pancakes from the skillet, cover and keep warm.
Repeat with the remaining batter, using as little butter as possible without allowing the pancakes to stick to the bottom of the pan.
To serve, warm the pancakes in a hot oven, if necessary.
Arrange the pancakes on individual plates, and mound the ratatouille or grilled vegetables next to them.
Spoon any vegetable juices around, and serve.
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