Cauliflower Pancakes
Tuesday, October 11, 2016
I made these savoury pancakes for brunch, and it was so so good, which I enjoyed with some eggs and sausages. That bit of sour cream up there was like the icing on the cake. It provided a smooth silky texture to contrast with the bits and bites of cauliflower and green onions. Hey ... we could also make teensy pancakes, like blinis, to go with smoked salmon. That would be cute, if there ever was a cute pancake not shaped like a Hello Kitty. LOL!
And who's to say you can't make a sweet version of this? Just a pinch of salt and a tad more of sugar will do the job.
Savoury or sweet, if you have a head of cauliflower sitting in your fridge, pancakes are always in. Breakfast, brunch, tea time (mini blini version), and dinner too. And get creative with the toppers, or like me, just wing it, cleaning out the fridge in the process.
More power to cauliflower!
Ingredients:
200 g cooked cauliflower rice
8 tablespoons almond flour
4 eggs
4 tablespoons milk (I used almond milk)
1 tsp salt for savory pancakes
2 tbsp sugar for sweet pancakes
Make the cauliflower rice:
1. Cut up a head of cauliflower and place the chunks in a food processor, pulsing until it resembles breadcrumbs or rice.
1. Cut up a head of cauliflower and place the chunks in a food processor, pulsing until it resembles breadcrumbs or rice.
2. Heat a non-stick sauté pan and on medium heat, cook the cauliflower 'rice' until it softens, stirring often. Cover with a lid in between stirring so it 'steams' and retains it's moisture. This may take about 5 minutes.
3. Taste for doneness. It should have a soft bite. Let cool until lukewarm.
Make pancake batter:
1. In the same food processor, (you haven't washed it, have you?), place the rest of the ingredients, alternating wet and dry, making sure the wet part goes where the blades sit.
2. Give it a good few pulses, not too much or it'll be much to mushy, and done.
3. Heat a tablespoon of oil in a fry pan, ladle a half cup of batter, cover, flip when the edges start to brown.
4. Stack and serve.
3. Taste for doneness. It should have a soft bite. Let cool until lukewarm.
Make pancake batter:
1. In the same food processor, (you haven't washed it, have you?), place the rest of the ingredients, alternating wet and dry, making sure the wet part goes where the blades sit.
2. Give it a good few pulses, not too much or it'll be much to mushy, and done.
3. Heat a tablespoon of oil in a fry pan, ladle a half cup of batter, cover, flip when the edges start to brown.
4. Stack and serve.
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