Cauliflower & Broccoli Pancakes

Cauliflower & Broccoli Pancakes

Cauliflower & Broccoli Pancakes

This is an unusual but still easy and tasty pancake recipe that really livens up some of the family’s five a day. Little florets of cauliflower and broccoli are smothered in a creamy ham, mushroom and mustard sauce – given some extra sunflowery goodness* by Flora Cuisine or Flora Buttery. Fill your cauliflower and broccoli pancakes and finish in the oven for a special dish, simple enough to make any day.

  • Prep Time 10 min
  • Cook Time 20 min

Ingredients

  • 1 Small cauliflower, broken into florets
  • 225 g (8oz) broccoli florets
  • -Sauce-
  • 2 tbsp Flora Cuisine or 25g Flora Buttery
  • 25 g (1oz) flour
  • 300 ml (½ pint) semi-skimmed milk
  • 115 g (4oz) mushrooms
  • 1 tsp Colman's English Mustard
  • 115 g (4oz) diced ham
  • 115 g (4oz) reduced fat mature cheddar cheese, grated
  • -Batter-
  • 115 g (4oz) plain flour
  • 1 Medium egg
  • 300 ml semi-skimmed milk
  • Flora Cuisine or Buttery, to fry (10 g)

Directions

  1. Cook the cauliflower and broccoli in boiling water for about 8 minutes until almost tender. Drain and spoon into an ovenproof dish and keep warm.
  2. Meanwhile, make the sauce. Place the Flora Cuisine, flour and milk in a saucepan and stir constantly on a medium heat to bring to the boil. Next add the mushrooms and let it simmer for about 3 minutes, stirring all the time.
  3. Remove from the heat, stir in the mustard, ham and 85g (3oz) grated cheese until melted and season to taste with salt and pepper. Pour the sauce over the cooked vegetables.
  4. Finally, add the vegetable mix and sauce into a casserole dish, sprinkle over the remaining cheese and place under a hot grill until the cheese has melted. Serve garnished with tomato wedges and parsley.
  5. Alternatively, use the mix as a filling for pancakes. For the batter: place flour in a mixing bowl, add an egg and gradually whisk in milk, beating well.
  6. Heat a teaspoon of Flora in a frying pan and pour in a little batter; tip pan to spread. Cook until underside is golden brown and then cook other side. Repeat until all batter is used.
  7. Fill pancakes and roll or fold up. Sprinkle with remaining cheese and reheat in oven 180 °C, 160°C fan, gas mark 4 for 12–15 minutes.
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