Broccoli Pancakes Recipe
Ingredients
| Broccoli - 1 large head | ||
| Onion - 1/4 cup, coarsely chopped | ||
| Chili pepper - 1/2 small hot, or 1 teaspoon chili paste | ||
| Garlic - 1 large clove, peeled and sliced | ||
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Whole wheat pastry flour | 2/3 Cup (16 tbs) | |
| Dried dill weed - 1/8 teaspoon | ||
| Salt | 1 Pinch | |
| Egg or 2 egg whites - 1 large | ||
| Low-fat milk - 1/4 cup | ||
| Paprika | ||
| MOCK SOUR CREAM | ||
| Non-fat yogurt - 1 cup plain | ||
| Lemon juice | 1 Tablespoon, squeezed | |
| Onion or large shallot - 1/2 small, finely chopped | ||
| Tabasco sauce | 1/2 Teaspoon | |
| Fresh dill, chopped | ||
Directions
GETTING READY
1) Cut the broccoli heads and separate the florets. Halve the large ones to keep all of them of the same size.
2) The florets should measure to about 3 cups.
3) Remove the stalks and keep aside for later use.
MAKING
4) In a medium saucepan boil 1/2 cup water and add broccoli florets.
5) Cover and let it cook for 3 minutes.
6) Drain out the broccoli in a colander.
7) In a food processor add broccoli, onions, chili, and garlic. Pulse on and off to chop. Alternately chop by hands.
8) In a mixing bowl add the chopped vegetables, oil, flour, dill, and salt. Stir to mix.
9) Add egg or egg whites and milk. Mix thoroughly.
10) In a nonstick skillet grease the bottom with 1/4 teaspoon of butter.
11) Place it over medium heat for about 1 minute.
12) On the heat skillet, drop tablespoonfuls of the batter leaving some distance between each.
13) Cook over low to medium heat for about 1 minute. Turn and cook the other side for another 1 minute.
14) Place them on a hot platter.
15) Repeat the same process to make pancakes until all the batter is used.
16) For the Mock Sour Cream, mix of the ingredients together.
17) Spoon 1 teaspoonful on top of each pancake.
SERVING
18) Sprinkle paprika on top before serving.
1) Cut the broccoli heads and separate the florets. Halve the large ones to keep all of them of the same size.
2) The florets should measure to about 3 cups.
3) Remove the stalks and keep aside for later use.
MAKING
4) In a medium saucepan boil 1/2 cup water and add broccoli florets.
5) Cover and let it cook for 3 minutes.
6) Drain out the broccoli in a colander.
7) In a food processor add broccoli, onions, chili, and garlic. Pulse on and off to chop. Alternately chop by hands.
8) In a mixing bowl add the chopped vegetables, oil, flour, dill, and salt. Stir to mix.
9) Add egg or egg whites and milk. Mix thoroughly.
10) In a nonstick skillet grease the bottom with 1/4 teaspoon of butter.
11) Place it over medium heat for about 1 minute.
12) On the heat skillet, drop tablespoonfuls of the batter leaving some distance between each.
13) Cook over low to medium heat for about 1 minute. Turn and cook the other side for another 1 minute.
14) Place them on a hot platter.
15) Repeat the same process to make pancakes until all the batter is used.
16) For the Mock Sour Cream, mix of the ingredients together.
17) Spoon 1 teaspoonful on top of each pancake.
SERVING
18) Sprinkle paprika on top before serving.
Chef
