After using cauliflower and flaxseed to make savoury pancakes, other vegetables, broccolini and carrots among them, were on my list for grain and dairy free pancakes. For this recipe I used regular 200g broccolini bunch, which determined quantities of other ingredients. Other vegetables included small amount of either fresh carrots, or red capsicum, processed together with broccolini in food processor. On this occasion I made broccolini pancakes with my own fermented carrots. They are softer in texture, compared to fresh carrots, and can be used without processing, simply as they are.
to make 10 pancakes, 7-8cm in diameter
- 200g broccolini, 1 bunch
- 50g carrots or red capsicum (I used carrots, fermented with ginger, garlic and chili pepper)
- 2 large eggs
- 50g flaxseed, freshly ground
- 1 tea spoon sea salt (may be adjusted to your taste)
- 1 tea spoon of garlic, chili and parsley paste (can be replaced by your choice of herbs and spices
- cold pressed olive oil for frying
- cut broccolini in 1cm pieces
- grate carrots, if using fresh (dice red capsicum)
- process vegetables to rice grain size in food processor
- add eggs and process them together for 1-2min
- transfer the mixture to a bowl
- add flaxseed, herbs and spices (I added fermented carrots and garlic, chili and parsley paste)
- combine all ingredients with a whisk, let the mixture rest for 15 min, the batter will thicken
- pancake batter with red capsicum will have a different colour
- fry on a very low (minimal heat), I often use egg frying rings to make round pancakes of the same size
These pancakes are soft and juicy, but keep their shape and do not crumble. They taste excellent on their own, but I enjoyed them with amazingly sweet organic cherry tomatoes, a regular gift from our friends, growing them in their garden.
Broccolini pancakes can be frozen and defrosted without losing their taste or texture. I also used broccolini pancakes to make a savoury layered mini-cake with smoked trout mousse. I processed rainbow trout, avocado, coconut cream and added 1 gold leaf gelatine sheet to make a mousse.
The cake was easy to make using a pastry bag for mousse application. The cake looked better than it tasted. Trout mousse had all taste proportions wrong. Smoked trout taste was too domineering, the result could have been better, if I used delicately sweet chicken and vegetable mousse instead, to make this cake. That is why I do not publish trout mousse recipe.
I only present this photo to show that these simple savoury pancakes can be used to make quite an elaborate party dish.