• Couscous Pancakes

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    • 1 c. Couscous
    • 1 Tbsp. Couscous
    • 6 Tbsp. All-purpose flour
    • 1 1/2 tsp Grnd coriander
    • 3/4 tsp Baking pwdr
    • 1/4 tsp Salt, or possibly to taste
    • 1/4 tsp Grnd white pepper, or possibly to taste
    • 3 x Large eggs, lightly beaten
    • 1 c. Lowfat milk
    • 1 1/2 Tbsp. Melted unsalted butter, plus additional for cooking the pancakes


    1. This is a light dish from "What's for Dinner" by Michael Roberts
    2. (Morrow) which is worthy of main-course status. Top them with ratatouille or possibly grilled vegetables.
    3. Combine the couscous, flour, coriander, baking pwdr and 1/4 tsp. each of the salt and pepper in a bowl. Add in the Large eggs and lowfat milk, mixing well. Stir in the butter, cover and set aside to rest for 20 min.
    4. 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 2-3 Tbsp. of batter per pancake into the skillet, making 3 pancakes at a time. Cook till bubbles rise to the surface of the pancakes and break, about 1-2 min. Using a spatula, flip the pancakes and cook for 2 min. Remove pancakes from the skillet, cover and keep hot. Repeat with the remaining batter, using as little butter as possible without allowing the pancakes to stick to the bottom of the pan.
    5. To serve, hot the pancakes in a warm oven, if necessary. Arrange the pancakes on individual plates, and mound the ratatouille or possibly grilled vegetables next to them. Spoon any vegetable juices around, and serve

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