Broccoli and cheddar pancakes combine tender steamed broccoli and rich cheddar cheese in a quick, easy and delicious savory pancake.
Broccoli and Cheddar Pancakes
Description
Broccoli and cheddar pancakes combine tender steamed broccoli and rich cheddar cheese in a quick, easy and delicious savory pancake.
Ingredients
Instructions
Prepare the Batter Base
In a mixing bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder and 1/2 teaspoon of salt. Whisk to evenly distribute the dry ingredients.
Tip: Sift the flour beforehand to get a smoother mixture and prevent lumps.
Mix the Wet Ingredients
In another bowl, whisk 1 cup of milk, 1 large egg and 2 tablespoons of melted butter. Make sure the butter is cooled slightly to avoid cooking the egg.
Tip: Use room-temperature milk for better incorporation into the dry ingredients.
Combine Wet and Dry Mixtures
Gradually pour the wet mixture into the bowl of dry ingredients while whisking gently. Stir until a smooth batter forms, being careful not to overmix.
Tip: Overmixing can make the pancakes dense; stop mixing as soon as no dry streaks remain
Add Broccoli and Cheddar
Fold 1 cup of finely chopped, steamed broccoli florets and 1/4 cup of grated cheddar cheese into the batter, using a spatula. Mix just until evenly distributed.
Tip: Ensure the broccoli is well-drained and cool to prevent adding excess moisture to the batter.
Preheat the Pan
Place a non-stick frying pan or griddle over medium heat and lightly grease it with a small amount of butter or oil. Allow it to heat for 1-2 minutes.
Tip: Test the heat by sprinkling a few drops of water on the pan; they should sizzle and evaporate quickly.
Cook the Pancakes
Scoop about 1/4 cup of batter onto the heated pan for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook the other side for 1-2 minutes or until golden brown.
Tip: Use a wide spatula for flipping to avoid breaking the pancakes.
Serve and Garnish
Serve the pancakes warm with optional toppings such as sour cream and chopped chives.
Tip: Stack the pancakes and keep them warm in a low-temperature oven if cooking in batches.
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 8g13%
- Cholesterol 47mg16%
- Total Carbohydrate 23g8%
- Sugars 3g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Helpful Tools:
Mixing bowl, whisk, frying pan, spatula
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