These pancakes awaken the taste buds and satisfy that craving for a little crunchiness as it boosts the protein power of the pancakes. Let the kids watch you pop the amaranth.

SERVINGS

Serves 4

INGREDIENTS

1/2 cup whole amaranth grain

1 cup all-purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

1 large egg

1 cup milk

1/4 cup canola oil

PREPARATION

1.    To pop the amaranth: Heat a large dry skillet over medium-high heat, then pour in the amaranth grain in a single layer. Shake the skillet so the grains don’t burn. They’ll soon start to pop. When the popping slows and is nearly finished, immediately remove from heat and pour the popped amaranth into a bowl and reserve.

2.    Combine the flour, salt, and baking powder and mix until well blended. In a separate bowl, beat the egg into the milk, then pour this into the dry ingredients and lightly fold them together, drizzling the oil into the batter as you do so. Fold in the popped amaranth. You don’t have to beat the batter smooth—a little lumpiness is fine. If too thick, add a little more milk or water.

3.    Heat a well-oiled skillet over medium heat. When hot, ladle in 1/2 cup of batter and turn once when the bubbles that arise consistently form holes that retain their shape. There’s an old saying, “The first child is like the first pancake,” so don’t worry if the first one is a learning experience.