Best 3 Broccoli Pancakes Recipes

MASHED POTATO AND BROCCOLI RAAB PANCAKES

Steps:

• In a large bowl, mix together the mashed potatoes, finely chopped broccoli raab, chives, baking powder, salt, pepper, Parmesan and flour. Beat the eggs and stir in.
• Begin heating a large heavy skillet over medium heat. Heat the oven to 300 degrees. Add 2 tablespoons of the oil and when it is hot carefully scoop up heaped tablespoons of the potato mixture and use a spoon or spatula to ease them out of the spoon into the pan. Gently flatten the mounds slightly with the back of a spoon or a spatula but don't worry if this is hard to do - if they stick -- because when you flip them over you can flatten them into pancakes. Brown on the first side - about 2 or 3 minutes - and using a spatula, flip the potato and broccoli raab mounds over and gently push them down so that they will be shaped like pancakes. Brown on the other side and remove to a baking sheet. Continue with the remaining potato mixture, adding oil to the pan as necessary.

BROCCOLI PANCAKES

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.

BROCCOLI AND RICOTTA PANCAKES

Steps:

• Preheat the oven to 200 degrees F.
• Add the broccoli puree, ricotta, flour, olive oil, baking powder, eggs and some salt to a large mixing bowl and stir to combine with a wooden spoon.
• Working in batches, melt some of the butter in a cast-iron or nonstick pan over medium heat. Ladle pancake-size dollops of the batter into the pan, fitting as many as you can at one time without having them stick together. Cook until browned on each side, 2 to 3 minutes per side depending on your pan and the heat. Make a stack of the cooked ones as you work, keeping them warm in the oven as necessary. Continue with the remaining batter and butter. We serve the pancakes warm with a little more butter spread on each.