This is a great way to use up leftover veggies (not just broccoli) and have a quick, easy, healthy dinner. I use a basic american pancake recipe as the base.
- 1 cup (130 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 large egg, lightly beaten (replace with 1 tablespoon milled flax seed mixed with 2 tablespoons water for vegan)
- 1 cup (240 ml) buttermilk (I use soy milk and a teaspoon cider vinegar instead)
For savoury pancakes I like to add some herbs and spices instead of sugar, for these I did a teaspoon each
- salt & pepper
- cayenne pepper
- mixed italian herbs
- nutritional yeast
Mix all the dry ingredients, add the wet ones in a well in the middle, including the broccoli (or other veg). I had about a cup leftover, be sure it’s well cooked and mashed into smaller bits. Mix it lightly just until incorporated, the secret to fluffy pancakes is not to overmix (especially if you use wheat flour).
If you have a good tefal pan you can fry them dry. Be sure the pan is hot and wait for a couple bubbles to burst before you flip them. Leave them in a warm oven until you’re ready to serve.
They are a great snack on the go just plain but for diner I like them with a dip of some kind and a side salad. This time I did a soy yoghurt mixed with garlic & onion powder. They are great with a pickle, chutney, hummus or bbq sauce too.