Broccoli Pancakes With Smoked Salmon – a delicious recipe with broccoli florets, eggs, milk, flour, vegetable oil, onion. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Steam the broccoli florets until just tender. Mix the egg yolks and milk in a bowl. Season with salt and freshly ground black pepper. Sift the flour over the egg yolk mixture and stir to make a smooth batter. Whisk the egg whites in a separate bowl until stiff peaks form. Carefully fold the egg whites into the batter.
2
Heat 2 tsp of the oil in a large skillet on medium heat. Add the onion and saute until tender. Add the broccoli and saute for 1-2 mins. Remove 3/4 of the onions and broccoli from the skillet. Push the remaining mixture into the center of the skillet. Pour 1/4 of the batter over the top. Cook for 2-3 mins on each side until the pancake is golden and set. Remove and keep warm. Repeat to make 3 more pancakes, adding the remaining oil as necessary.
3
Serve the pancakes with the smoked salmon and creamy horseradish. Garnish with the lemon slices and fresh dill.
360
kcal
Calories
14
g
Fat
43
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 14 oz broccoli florets, 2 large eggs, separated, 1 cup milk, 1 1/3 cups flour, and more.
Yes, Broccoli Pancakes With Smoked Salmon falls under the Seafood category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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