I had a three-grain pilaf that I needed to use up, and was looking for recipes that call for leftover grain, when I found this rice and sesame pancake recipe from 101cookbooks.
I used all-purpose flour, hulled sesame seeds (the more fibrous beige ones), forgot the lemon zest, and used my pilaf (a mix of basmati rice, quinoa, and millet) instead of the brown rice the recipe calls for. My nori (purchased in Korea) wouldn’t crumble into tiny flecks—I fought with it but still it ended up in rather large pieces.
The pancakes tasted basically like pancakes, just not all that sweet and with an occasional savory flavor from the sesame seeds or a piece of nori. They were salty and quite rich from the whole milk and all the butter. I liked the addition of the cayenne and the sesame seeds, but they really needed some kind of a sauce. Heidi doesn’t give any suggestions on her blog about what to serve the pancakes with. Maybe with some kind of vegetable puree, like a spinach sauce or a red pepper puree?
Derek said the basic pancake was pretty good–kind of “corny” (although they had no corn in them), but he thought it was an “incomplete dish.” I don’t think I’d be this recipe again, at least not with white flour. Maybe with cornmeal or some more interesting whole-grain flour?
I still have lots of pilaf left, so let me know if you have any ideas of what to do with a rather dry three-grain pilaf.