Broccoli and Almond Stuffed Pancakes
This recipe started off as a savoury pancake recipe using a cauliflower. I made it, and warmed it in the oven with the sauce already on it, and it really didn’t work at all. It was dry and I’d managed to kill much of the flavour. Very disappointing
What were the savoury pancakes like?
Then when I was ready for the next go, I didn’t have a cauliflower, so used broccoli instead and was very pleased with the outcome. I knew it would be nice!
The stuffing is flavoursome and the sauce on the top sets it off nicely. I used the sweetie pie peppers because I had them, but you really don’t need to if you haven’t got them in
What changes can I make to Broccoli and Almond Stuffed Pancakes?
Next time, I’ll have another go with cauliflower, like my first attempt.
You can use any nut butter, value peanut butter would be the cheapest. And change the nuts in the stuffing to whatever you have
You can make these vegan by making vegan pancakes (use just flour and water for the cheapest version, but use them straight away, when they are just like milk and egg pancakes, they go a bit flabby if they’re left)
You can swap the broccoli out for almost any other vegetable – carrots, peas, sweetcorn, red, white or green cabbage, parsnip, frozen mixed veg. Whatever you’ve got
The sauce on the top works best I think with a little acidity. In the absence of tamarind, that acidity could be provided by lemon juice, amchur powder, pickle juice or juice from roasted red peppers in a jar
Savoury pancakes are less common than sweet ones. I’ve also done a couple of savoury scones
There is also a collection of stuffed pancake recipes, both savoury and sweet
Pancakes and not quite 101 ideas, sweet and savoury to fill them
Ingredients
Stuffing
- 40 g butter or oil
- 50 g onion
- 300 g broccoli
- 40 g almonds
Pancakes
- 2 eggs
- 150 ml semi skim
- 150 g self raising flour
Sauce
- 80 g almond butter
- 100 ml water
- 45 g tamarind and date sauce or use tamarind paste
Topping
- 40 g peppers tiny, sweetie pie peppers, in a jar. Optional
Instructions
Pancakes
- Mix all the ingredients together and whisk. Add a splash of water if it needs it
- Put a good drizzle of oil in a frying pan and heat
- Pour in a ladle of batter and cook until the top is set. Flip over and cook until golden
- Repeat, using up all the batter. You should get 4 pancakes from the mixture
Filling
- Slice the onions into crescents and fry until transparent
- Chop the broccoli into small pieces, including the stalk. Chop that into small dice
- Chop the almonds, about 4 pieces each almond
- Tip the broccoli and almonds into the saucepan. Put a lid on. Gently cook until the broccoli is tender, still with some bite too it. Add a pinch of salt
Sauce
- Put the nut butter and water in a saucepan and heat gently, stirring until well mixed together
- Season with a little tamarind paste. Add a small amount and taste. Add more if it needs it. If using tamarind paste, just use a little at a time, it's very strong
- Add a tsp of brown sugar. Taste and adjust. Add salt if it needs it
Assemble
- Place the cooked pancakes on a clean work surface and divide the filling between them
- Place the filled pancakes in an oven proof serving dish and cover with foil
Serve
- Put the dish in a warm oven and gently warm through
- While that is happening, gently warm through the sauce
- Remove the pancakes from the oven and drizzle over the sauce
- Top with the sweetie pie peppers. If you can't find them. don't worry, they're not essential
- Serve immediately
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