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.
INGREDIENTS:
- 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
METHOD:
- 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.
19 Comments
Very interesting. I just noticed amaranth flour at my store yesterday and was intrigued by it.
Very intrigued by the grassy fragrance of the flour.
The runny egg is the perfect touch!
The next time I can get to an oriental supermarket I’ll know what to look for – that is very useful and potentially delicious.
This looks so delicious and who doesn’t love when something so simple as flour adds so much nutritional value to a dish. I must look for this in both my healthfood store and my Asian grocer.
cool way to make pancake with this flour…love the sunny side up of the egg! You can try a variation to this by adding some spices and veggies to the batter!
I’ve always wanted to try amaranth flours, thanks to your ‘mistake’ I think I can probably find it at my local Indian shop.
Looks yummy!
Je ne connais pas du tout cette farine.
J’irai faire un tour dans mon magasin indien.
A très bientôt
Going to a bio store later…hope I can get amaranth flour there too. THe pancakes look so different, yet the same…DELICIOUS!
Interesting, I have never cooked with amaranth flour – of course this fried egg caught my attention immediately, I am a complete sucker for anything with a fried egg on it.
My wife recently bought some amaranth flour, now I know how I’m going to use it!
Oh! Then we’re neighbours — I’m also based in Dallas, and wondering what your favourite Indian market is.
@Irina: I go to the Indian markets in Richardson which is close to where I live; so “Taj Mahal” is one and “Sabzi Mandi” where I found some banana blossoms.
Comme dans un nid…bien au chaud
Your solved the mystery. I didn’t know if I had amaranth flour or buckwheat flour, but it certainly didn’t appear to be buckwheat. Thanks so much! Will try your recipe tonight.
Looks great! Would like to try it but wondering how many servings this makes and if it would be possible to just make 1-2 servings since I would be only one eating them or do they freeze well? Also, I have the grain not the flour. Do you know how much grain to grind to make the amount of flour called for in recipe. One last question do you think I could sub almond milk for regular milk as I am lactose intolerant.
Just found your site and cain’t wait to try this recipe.
Thanks!
@Debbie: I honestly have not tried the grain;this recipe (as far as I remember) makes 2 or 3 servings; you could easily freeze the extras, like you would any bread, with layers of wax paper in-between to keep them from sticking to each other. You can use any kind of milk and almond would be a good choice, since the taste of the amaranth is assertive.
Exactly today I baked buns with amaranth flour, but I put only 25% of amarant and 75% – wheat flour, according with recommendations on the pack ( Bob Red Mill flour). Baked goods with amarant have a wonderful nutty taste! Delicious and healthy!