Broccoli Pancakes Recipes

BROCCOLI PANCAKES

Broccoli Pancakes image

From Dr. Andrew Weil's website. I am really posting this for myself, but I am sure many others will want to try it, too. My calculation is that it's approximately 2 Weight Watchers points per serving.

Provided by Barb Witherspoon

Categories Vegetable

Time 20m

Yield 20 1-inch pancakes, 10 serving(s)

Number Of Ingredients 16

Ingredients

1 large head broccoli
1/4 cup coarsely chopped onion
1/2 small hot chili peppers or 1 teaspoon chili paste
1 large garlic clove, peeled and sliced
1/4 cup vegetable oil
2/3 cup whole wheat pastry flour
1/8 teaspoon dried dill weed
1 pinch salt
1 large eggs or 2 egg whites
1/4 cup low-fat milk
1 cup plain nonfat yogurt
1 tablespoon freshly squeezed lime juice or 1 tablespoon lemon juice
1/2 small onions or 1 large shallot, finely chopped
1/2 teaspoon Tabasco sauce (to taste)
2 -3 dashes chopped fresh dill
1 dash paprika

Steps:

Cut the florets off the head of the broccoli and separate them by cutting the large ones in half so they are all more or less the same size. You should have about 3 cups. Discard the stalks, or save them along with any remaining florets to use in soup or a vegetable stir-fry.
Bring 1/2 cup water to a boil in a medium pan, then drop in the broccoli florets, cover, and let steam as they cook, for 3 minutes. Strain in a colander.
Put the steamed broccoli, onions, chili and garlic in a food processor and pulse on and off to chop (do not puree the vegetables), or chop by hand. Transfer the chopped ingredients to a mixing bowl and stir in the oil, flour, dill, and salt. Add the egg or egg whites and milk and mix thoroughly with a wooden spoon.
Smear the bottom of a large, nonstick skillet with 1/4 teaspoon of butter and set it over medium heat for about 1 minute. Drop tablespoons of the batter into the hot skillet, placing them far enough apart so that the pancakes don't touch, and cook over low to medium heat for about 1 minute. Turn the pancakes and cook the other side for 1 minute. Transfer them to a hot platter to keep warm while you continue making the rest until all the batter is used up.
Mix all of the ingredients for the Mock Sour Cream together and spoon 1 teaspoonful on top of each pancake, then top with a sprinkle of paprika.

TERI'S BROCCOLI CAKES

Teri's Broccoli Cakes image

Provided by Food Network

Categories appetizer

Time 45m

Yield 12 to 15 broccoli cakes

Number Of Ingredients 9

Ingredients

Nonstick cooking spray, for the baking sheet
1 cup grated broccoli florets (see Cook's Note)
1 cup grated cauliflower florets
2 eggs, beaten
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 tablespoon chopped capers, optional
Kosher salt
Freshly cracked black pepper

Steps:

Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray.
In a large bowl, combine the broccoli, cauliflower, eggs, breadcrumbs, Parmesan cheese, capers if using and a healthy pinch of salt and pepper. Mix everything together with your hands until everything sticks together. Using your hands, make patties out of the mixture, about 2 inches across, and place onto the prepared baking sheet.
Bake the cakes for 15 minutes, then flip and let cook for another 15 minutes.

BROCCOLI-POTATO PANCAKES

Broccoli-Potato Pancakes image

I LOVE POTATOES prepared in any way. I came up with this recipe by combining two recipes for broccoli and potato "latkes". These are easy to prepare and make a delicious side dish. -Patricia Kile Plymouth Meeting, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1 cup fresh or frozen finely chopped broccoli
1 cup boiling water
3 eggs
2 green onions, sliced
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 large baking potato, peeled
Vegetable oil

Steps:

In a bowl, combine broccoli and boiling water. Let stand for 5 minutes; drain thoroughly. In another bowl, beat eggs. Add onions, flour, salt and pepper; mix well. Add broccoli. Just before cooking, finely shred potato; add to broccoli mixture. , In a large skillet, heat about 1/4 in. of oil over medium-high heat. Pour batter by 1/2 cupfuls into skillet. Fry over medium heat for 3-4 minutes on each side or until lightly browned.

Nutrition Facts : Calories 301 calories, Fat 8g fat (2g saturated fat), Cholesterol 319mg cholesterol, Sodium 708mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 5g fiber), Protein 15g protein.

BROCCOLI-HAM PUFF PANCAKE

Broccoli-Ham Puff Pancake image

We like to use our heirloom cast-iron skillet to make this Sunday special. The golden brown puff pancake with a creamy ham and broccoli filling makes a tasty main dish for brunch.-Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/4 cup butter, cubed
1 cup all-purpose flour
4 large eggs
1 cup whole milk
FILLING:
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup plus 2 tablespoons whole milk
1 package (16 ounces) frozen chopped broccoli, thawed
1-1/2 cups cubed fully cooked ham
1/3 cup sour cream
1-1/2 teaspoons lemon juice
1/8 teaspoon hot pepper sauce

Steps:

Place butter in a 10-in. ovenproof skillet; place in a 425° oven until melted, 3-4 minutes. In a small bowl, beat the flour, eggs and milk until smooth. Pour into prepared skillet. Bake at 425° until puffed and golden brown, 22-25 minutes., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add the remaining filling ingredients. Cook until heated through, about 10 minutes. , Spoon into center of puff pancake. Cut into wedges; serve immediately.

Nutrition Facts : Calories 413 calories, Fat 25g fat (14g saturated fat), Cholesterol 217mg cholesterol, Sodium 692mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.

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