These pancakes are a favorite among our guest who travel to Peru and stay at the Machu Picchu Pueblo Hotel at Aguas Calientes. Here is the recipe directly from the hotel's kitchen so you can recreate them in your own home!
• 1 ½ cups of flour
• 2 eggs
• 5 tablespoons sugar
• Pinch of salt
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon Pisco or brandy
• Approximately ½ cup milk
• 5 tablespoons previously cooked quinoa
• 1 1/2 tablespoons melted, unsalted butter
• 2 teaspoons baking powder
• Mix eggs, sugar, salt, vanilla extract, pisco
, milk and the melted butter.
• Mix the flour and the baking powder separately and then add slowly to the wet mixture until it becomes soft.
• Add the previously cooked quinoa, and add milk if the mixture is too dry.
the final mixture in a non-stick frying pan.
• Serve with maple syrup or honey.
is a highly versatile
, gluten-free grain native to the South American Andes. Used in the Americas for thousands of years, it has gained popularity today for its high protein content and nutritional value. Did you know that 2013 has been dubbed the 'Year of Quinoa' by the United Nations? Use the hashtag #yearofquinoa to search for and share quinoa recipes on twitter
. And be sure to share with @wildtravel as well - our handle on twitter and instagram
Keeping it wild and tasty,
Ready for a trip to Peru? Sacred Lands of the Incas
(7 days) | Machu Picchu and Amazon
Still hungry for more tasty recipes from around the world? Check out our Wild Recipes