- This topic has 1 reply, 1 voice, and was last updated February 23, 2016 at 10:38 pm by .
- February 23, 2016 at 10:38 pm #369745mos
1 cup leftover broccoli florets1 clove garlic, minced
1 shallot, coarsely chopped
1 cup all-purpose flour
1 tsp baking powder
1/2 cup whole milk
1 tbs roughly chopped fresh parsley, including stems
1 tbs chives
1/2 tsp Kosher salt
1/8 tsp black pepper
Butter, for griddle or pan
Place the broccoli, garlic, and shallot in a blender and pulse until it’s finely chopped. Add the flour, baking powder, milk and egg. Run the blender on medium speed just until all the ingredients are combined into a thick batter.
Add the parsley, chives, salt and pepper and pulse until the parsley is mixed into the batter.
Heat a skillet or griddle and coat the cooking surface with butter. Spoon about 2 tbs batter for each pancake onto the griddle. Cook for about 3 min, until the underside is lightly browned, then flip and cook for 2 min more.
Transfer to a paper towel lined plate and keep warm under aluminum foil until all the pancakes are made. Serve warm or at room temperature. Makes 12 3-in pancakes
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