Brown Rice, Sesame, Spinach and Scallion Pancakes

Preparation

1. Step 1

   Sift together the flour, baking powder, baking soda, salt and turmeric. Stir in the sesame seeds

2. Step 2

   In a separate bowl, beat the eggs and whisk in the buttermilk, milk and canola oil. Quickly whisk in the flour mixture and fold in the brown rice and scallions

3. Step 3

   Steam the spinach over 1 inch of boiling water for 2 minutes, or just until wilted. Rinse with cold water, squeeze out excess water and chop. Stir into the pancake batter, along with the feta

4. Step 4

   Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a ¼-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. Cook until they are brown on the edges and bubbles break through, 3 to 4 minutes, then carefully slide a spatula underneath and flip them over. Cook on the other side until pancakes are nicely browned. Serve hot