I would have never run into this flour, called rajgara flour, had I not been roaming inside an Indian market in my neighborhood in Dallas, Texas.
The label said “buckwheat” and initially I thought: “Great, I can make buckwheat galettes”. Upon closer scrutiny, the translation was inaccurate and this is indeed flour extracted from the amaranth plant. Very nutritious, mind you, high in iron and minerals and with a grassy fragrance.
This is a whole-grain; no gluten in this flour, high in protein and amino acids, iron, calcium, B Vitamins.
- 115 g. amaranth flour (about a cup)
- sea salt, 1/2 tsp baking powder
- 1/2 cup milk
- 1/2 cup water
- 1 large egg, 1 large egg white
- 1 tbsp of oil
- extra eggs and shredded cheese to top the pancakes
- Place the flour in a bowl and add salt and baking powder. Add the milk and water and stir to combine. Add the eggs and combine. Let rest for one hour.
- Heat a skillet, add the oil, pour 1/4 cup of batter and flip after small bubbles appear. Cook on the other side. Serve.
- Place an egg (and some cheese) on the pancake and bake in a 350F oven for 10 minutes.