Reprinted from “Sababa” by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2019, Adeena Sussman.
Broccoli and Cottage Cheese Pancake
This savory spin on a pancake is perfectly fluffy and suited for any occasion.
- Total Time: 20 minutes
- Yield: 4-6
Ingredients
Units
- 1 ½ cups broccoli florets (from ½ small head), finely chopped
- 1 cup full-fat cottage cheese
- 2 large eggs
- ¼ cup all-purpose flour
- 2 Tbsp chopped fresh chives
- 2 Tbsp chopped fresh dill, plus more for serving
- 1 tsp baking powder
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ¼ cup extra-virgin olive oil, plus more if needed
- sour cream, for serving
Instructions
- In a medium bowl, stir the broccoli, cottage cheese, eggs, flour, chives, dill, baking powder, salt and pepper until combined.
- Heat 1 Tbsp of the olive oil in a 10-inch skillet over medium heat.
- Make pancakes out of the batter, using 3 Tbsp per pancake. Fry until the edges are lacy and browned, 2-3 minutes per side, adding more oil to the skillet between batches as needed.
- Serve with sour cream and garnish with chopped dill.
- Prep Time: 5-10 minutes
- Cook Time: 5-10 minutes
- Category: Appetizer, Breakfast
- Method: Quick
- Cuisine: Israeli
Reprinted from the Nosher / My Jewish Learning via JTA.
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