Broccoli Pancakes (not tried & true)

[Guest guest]

I just saw this recipe on Dr. Weil's web site and thought it sounded

delicious! Have not tried it yet, if anyone does let us know how it turns out,

please!

Deann

 

 

 

Ingredients

1 large head broccoli

1/4 cup coarsely chopped onion

1/2 small hot chili pepper 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 egg or 2 egg whites

1/4 cup low-fat milk

A sprinkling of paprika

 

Mock Sour Cream:

1 cup plain non-fat yogurt

1 tablespoon freshly squeezed lime or lemon juice

1/2 small onion or large shallot, finely chopped

1/2 teaspoon Tabasco sauce, or to taste

Sprinkling of chopped fresh dill

 

 

Instructions

1. 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.

 

2. 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.

 

3. 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.

 

4. 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.

 

5. 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.