Ingredients
1 cup fresh or frozen broccoli
florets
1-pound yellow potatoes,
peeled and diced
1 ¼ cup box pancake mix
1 egg
1 cup water
1 cup sharp cheddar, grated
1 teaspoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
Vegetable oil
8 ounce crème fraîche
1 bunch chives, finely chopped |
Preparation
STEP 1
Fill a large stock pot with water and add broccoli
and potatoes. Turn heat to medium high and when
the water begins to boil add a handful of salt. Let
boil for 15 minutes until the vegetables are tender.
STEP 2
While the vegetables are cooking take a large
mixing bowl and add the pancake mix, egg, water,
cheese and salt. Mix until incorporated, and be
careful not to over mix.
STEP 3
Strain the vegetables and let sit in the strainer until
most of the moisture has evaporated. Take a food
processor and pulse the vegetables until fine. If
you do not have a food processor then finely chop
the vegetables.
STEP 4
Fold the vegetables into the pancake batter and set
aside.
STEP 5
Take a large skillet and add vegetable oil to the pan
so there is about an inch of oil on the bottom. Using
a dinner spoon, spoon the batter to the hot oil. It is
important not to move the pancakes until the side
is golden brown, around 5-6 minutes and don’t over
crowd the pan. Carefully flip and cook the other
side. Set the cooked pancakes on a cooling rack.
STEP 6
Place on a platter and top with crème fraîche and
chives. Make sure they are not hot, just warm
before you add the crème fraîche. Enjoy! |
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