Broccoli Pancakes
4 servings
90 minutes
Broccoli pancakes are a refined combination of lightness and spiciness. This recipe draws inspiration from traditional European cuisine, blending the tenderness of broccoli with rich creamy notes and a spicy hint of oregano. Broccoli, known for its health benefits, becomes the delicate base of these pancakes, while garlic adds a slight sharpness. Wheat flour and eggs provide the perfect texture – a golden crispy crust on the outside and softness and juiciness on the inside. The pancakes are perfect for breakfast, a light dinner, or as a snack. They can be served with yogurt or cheese sauce, adding fresh herbs to complete the flavor palette. This dish not only delights with its taste but also fills you with energy and comfort.
1
Boil broccoli in salted water, drain, let cool, and chop finely.
- Broccoli: 500 g
- Salt: 1 teaspoon
2
Crush the garlic with a garlic press. In a bowl, mix broccoli, garlic, oregano, eggs, cream, flour, salt, and pepper and leave in the refrigerator for 30 minutes.
- Broccoli: 500 g
- Garlic: 2 cloves
- Dried oregano: 1 tablespoon
- Chicken egg: 4 pieces
- Cream 30% fat: 100 ml
- Wheat flour: 100 g
- Salt: 1 teaspoon
- Freshly ground black pepper: to taste
3
Heat oil in a non-stick pan over medium heat and spoon the batter to make pancakes. Fry them until golden brown on both sides.
- Vegetable oil: 20 ml
