I searched and I searched and I finally found it! The elusive yuzu fruit (see citrus image above)!
Yuzu, also known as Japanese grapefruit, is a citrus fruit originating from East Asia, specifically, China. However, it is most cultivated and widely used in Japan today.
Yuzu is prominent in Japanese cuisine, where its juice is made into dipping sauces or marinades, and its rind as aromatics. It is rarely eaten as a fruit. Its season runs from December to March.
I love the aroma and taste of yuzu. It reminds me a bit of kalamansi, the Philippine lime, however, it has a sweeter smell, with hints of mandarin orange and grapefruit. My favourite neighbourhood sushi place douses their white fish sashimi in fragrant yuzu juice, and it makes a big difference, adding another dimension to the fish’s flavour. Yummy!
So, when I got my hands on some yuzu fruits, I ponied up the money (they can get expensive as they are imported from Japan; up to $6 for each fruit about the size of a large clementine).
I wanted a recipe in which I can use both its juice and rind. I made a Yuzu Aioli, which I will share with you on a future post. But for now, it’s Yuzu Poppy Seed Quinoa Pancakes, which I adapted from the same cookbook I am raffling out: La Tartine Gourmande. If you haven’t joined the giveaway, click here and do so now. You have until Friday, March 9.
These quinoa pancakes, because they are made with sweet rice flour and quinoa flour (so they are gluten-free), have a nice nuttiness and crunch to them. Also, pan frying them in a skillet with your choice of neutral oil – like canola, grapeseed, or safflower – lends a smokey aroma to the pancakes, versus making them in a non-stick pan.
My kids were a little hesitant in opening up to the texture and taste of these at first, but after a few more tentative nibbles, they were digging it! Surprisingly, these pancakes can be enjoyed any time of the day, so they can be packed into the kids’ lunch boxes, no problem!
- ½ cup (90 g) sweet rice flour or white rice flour
- ½ cup (60 g) quinoa flour
- 2 tablespoons blond cane sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 pinches sea salt
- 2 tablespoons poppy seeds
- finely grated zest of 1 yuzu fruit (or lemon)
- 2 large eggs, separated
- 1 cup (235 ml) buttermilk
- 1 teaspoon yuzu juice
- 1 tablespoon canola oil, plus more for cooking pancakes
- In a bowl, combine the flours, sugar, baking powder, baking soda, 1 pinch of salt, poppy seeds, and yuzu (or lemon) zest.
- In another bowl, beat the egg yolks with the buttermilk, yuzu juice, and oil.
- Add the egg mixture to the dry ingredients and stir to combine.
- In a third bowl, beat the egg whites with a pinch of sea salt until soft peaks form. Fold the whites into the batter.
- In a frying pan, heat 1 tablespoon of oil over medium heat. Pour ¼ cup of batter in the pan and repeat for as many pancakes as you can make.
- Cook until the surface bubbles and starts to set, then flip the pancakes and continue cooking for 1 to 2 minutes more or until golden.
- Serve pancakes immediately with warm maple syrup or honey. Sprinkle with yuzu zest.