Yuzu Poppy Seed Quinoa Pancakes

by Jen on March 6, 2012

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!


4.8 from 6 reviews
Yuzu Poppy Seed Quinoa Pancakes
Recipe Type: Breakfast, Brunch, Snack
Prep time: 
Cook time: 
Total time: 
Serves: twelve 4-inch pancakes
 
Recipe adapted from La Tartine Gourmande by Béatrice Peltre. Published by Roost Books, 2011.
Ingredients
  • 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
Instructions
  1. In a bowl, combine the flours, sugar, baking powder, baking soda, 1 pinch of salt, poppy seeds, and yuzu (or lemon) zest.
  2. In another bowl, beat the egg yolks with the buttermilk, yuzu juice, and oil.
  3. Add the egg mixture to the dry ingredients and stir to combine.
  4. In a third bowl, beat the egg whites with a pinch of sea salt until soft peaks form. Fold the whites into the batter.
  5. 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.
  6. 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.
  7. Serve pancakes immediately with warm maple syrup or honey. Sprinkle with yuzu zest.
Notes
You can substitute the yuzu with lemon, and the recipe works fine.

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{ 30 comments… read them below or add one }

Mark Wiens March 6, 2012 at 1:53 am

That’s looks supreme Jen! I’ve never heard of yuzu fruit before now, but from your description it sounds great. I could definitely eat these anytime of the day!

Reply

Damaris @KitchenCorners March 6, 2012 at 2:57 pm

You have a lovely blog. I’m so glad it worked us for to blog-meet :)

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Jen March 18, 2012 at 2:04 pm

Love your blog! Hope to connect soon!

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Cristina, from BA to Paris March 6, 2012 at 5:36 pm

Wow!! Your new blog looks amazing…the recipes, photography..My sincere congratulations!

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Jen March 18, 2012 at 2:03 pm

Thanks, Cristina!

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Nami | Just One Cookbook March 15, 2012 at 11:52 am

Hi Jen! This is my first time visiting your blog and I really enjoy it. And I’m so happy to see yuzu on your post (and coincidentally it’s on mine too)! I love yuzu… I love anything with yuzu and we have so many yuzu products in Japan. We even put the leftover skins in a net and take a bath (such a luxury!). Anyway, I love to eat this pancake. Your photos are gorgeous! I’ll be waiting for your yuzu aioli – must be so good. ;-)

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Jen March 18, 2012 at 2:06 pm

Yeah, we posted on yuzu at the same time! Omigosh, I love yuzu! If I go back to Japan, I’m gonna be trying out all kinds of yuzu products! and yes, heard about the yuzu peel bath ritual!

Reply

patty March 15, 2012 at 1:35 pm

Hi Jen! Your blog looks beautiful with such lovely photos and delicious recipes;-) I have never tried yuzu and now I’m curious, they sound good and look wonderful in your poppy seed quinoa pancakes!

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Jen March 18, 2012 at 2:07 pm

Patty, they are delicious! They smell sweeter than lemons – the scent is a cross between grapefruit and clementine! So lovely!

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Nancy/SpicieFoodie March 15, 2012 at 4:13 pm

Hi Jen,

You have a beautiful blog and delicious recipes. Yuzu is new to me, but from your writing it sounds like I am missing out. The pancakes look fantastic! Have a great weekend.

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Jen March 18, 2012 at 2:08 pm

Thanks for visiting, Nancy! Yes, try this recipe, it is good :)

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Jennifer (Delicieux) March 15, 2012 at 5:40 pm

I’m new to your blog, what a beautiful space you have here, and your photos are just beautiful. I especially love that third photo with the pancakes and the fork. I want to dig right in.

I love the flavour of yuzu, as we often have it at our favourite Japanese restaurant, but I’ve never actually seen a fresh yuzu. Your pancakes look absolutely delicious. I like the use of quinoa flour. I’ll have to track some down here and give it a try.

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Jen March 18, 2012 at 2:09 pm

Jennifer, the quinoa flour gives the pancakes a crunch!

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Sandra's Easy Cooking March 15, 2012 at 10:20 pm

I enjoyed reading more about yuzu. This is totally new to me and will look at my Asian markets for it because I think it is worth of trying! Your photos making my mouth water and recipe is just perfect! Great job!!!!
Have a wonderful weekend ahead!!!

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Jen March 18, 2012 at 2:10 pm

If yuzu are not in season, opt for bottled ones, Sandra. Choose 100% juice – yummy!

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Lori Lynn March 16, 2012 at 7:42 am

Love this recipe. I have a yuzu tree, so this one is a keeper for me! I think the pairing of yuzu with poppy seeds is brilliant.
LL

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Erin @ Dinners, Dishes and Desserts March 16, 2012 at 9:14 am

These pancakes look amazing! I have never heard of Yuzu fruit before, sounds delicious!

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Priscilla @ShesCookin March 16, 2012 at 12:54 pm

Pancakes with the bright flavor of yuzu (which I can never find, but maybe LL will send me some again this year) and subtle crunch of poppy seeds must be divine! I added this to the Special Diets group board I created on Pinterest :)

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Namitha March 16, 2012 at 2:59 pm

Beautiful pancakes and I am in love with your pictures :-) MA yet to cook with yuzu, this sounds quite nice

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Terra March 16, 2012 at 10:14 pm

Oh I bet the addition of the Yuzu made the pancakes taste amazing! I love the idea of having a more intense flavor from the Yuzu in the pancakes:-) Beautiful! Take care, Terra

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Charlotte V. March 18, 2012 at 8:35 pm

Wow, I can’t wait to try this recipe, thanks for sharing! Beautiful photos as well!

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Mary@FitandFed March 21, 2012 at 7:14 pm

I love Japanese-style desserts made with sweet rice, and poppy seeds, too, these pancakes look delicious!

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Jen March 23, 2012 at 10:20 am

This definitely is a good Japanese-inspired snack / breakfast pancake! So easy to make also!

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Jennifer N. March 25, 2012 at 8:51 am

Does anyone know where to find the nutritional value of this and serving size? Just made this and need to plug it into my calorie tracker. Thanks to anyone who can help.

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vanina May 6, 2012 at 6:52 pm

We made these pancakes yesterday and they were AMAZING ! thanks for sharing this fabulous recipe! You gained a fan for sure !

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Militza September 3, 2012 at 1:52 am

So happy to have found your blog through Pinterest! This recipe looks and sounds lovely!

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Cheryl September 15, 2012 at 12:42 pm

The recipe is wonderful but why put canola oil in that oil comes from gmo corn and it is killing people and animals

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Agnieszka November 22, 2012 at 6:33 am

Greetings from Belgium and Poland :) Pancakes are delicious, mniam (yummy) :) although i didn’t have buttermilk and quinoa flour (i used GF all-purpose one). Thank you for the recipe! You’ve made my day :)

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lindsay January 10, 2013 at 10:33 am

These sound amazing but I’m not a fan of rice flour, do you know if buckwheat flour would work instead? Has anyone else tried it?

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Jenny April 23, 2014 at 4:41 pm

Thank you for sharing your Poppy Seed Quinoa Pancakes. We featured this recipe on our blog this week! http://www.thehappygal.com/20-quinoa-recipes-love/

Reply

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