Crispy Broccoli Pancakes, Perfect for Brunch or Lunch
Golden and crisp on the outside, tender and flavourful on the inside. My broccoli pancakes takes simple ingredients and make a light dish to serve as a side or as a quick vegetarian lunch on its own or with a yogurt dip.
No waste cooking
These broccoli pancakes are perfect to use for a broccoli head that has seen its best when the top is starting to wilt. You can still use the whole broccoli head and save it from the rubbish bin.
How to make broccoli pancake
Finely chop broccoli, using the crown and the stem for to not waste anything of the vegetable.
Add to a light batter with flour, eggs, cheese and a touch of spicy sambal olek for heat, creating a savoury pancake packed with fibers.
Pour about 100ml of your pancake batter in a hot frying pan and let it slowly cook on one side before flipping them over to cook on the opposite side.
As the pancake cooks, it develops beautiful crisp edges while the center stays soft.
Substitutes
Try these pancakes with cauliflower instead, same recipe a different vegetable.
This recipe works well without the Sambal Olek if you do not like the heat, or make a different spicy version with Sriracha or sliced fresh chili.
Freezable
Freeze the pancakes with a baking paper in between each pancake and take out as many as you need. Defrost flat for faster defrosting and heat in the oven on low heat on a cookie sheet.
Batch cooking tips
Take out your stove top griddle and triple make this recipe to freeze and save for later.
Other recipes you might like
For other pancake recipes, try one of my sweet options with my oats and brown sugar pancake. Or a thin crepe version of a pancake with orange rind and citrus syrup. Or why not try a Dutch baby I have both sweet and savoury options.
Broccoli Pancakes
Ingredients
- ½ head of broccoli
- 1 egg
- 1 tsp salt
- 50 ml flour
- 50 ml milk
- 100 ml shredded cheddar cheese
- 2 tsp sambal olek
- Oil to fry
Instructions
- Slice the broccoli head from the crown, creating a mass of broccoli crown and stems, no more then 1cm wide. If some piece of the stem are too large, cut them again.
- Mix 1/2 head of broccoli, 1 egg, 1 tsp salt, 50 ml flour, 50 ml milk, 100 ml shredded cheddar cheese and 2 tsp sambal olek until it turns into a loose batter.
- Add oil to a large frying pan and let heat. Add a ladle full of broccoli batter to the pan and press down lightly to make a flat pancake shape.
- Fry in a frying pan on low, to let the broccoli cook through for around 5 minutes on each side.
- Flip over when the bottom sides start to brown.
- Serve with a simple dipping sauce
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