Nutritious Broccoli Pancake: A Delicious Recipe Using Fresh Broccoli
How to Make Simple Broccoli Pancakes with Broccoli, Including Tips for Washing and Blanching Broccoli!
Introducing a delicious recipe using fresh broccoli: broccoli pancakes! We all know how healthy broccoli is, but sometimes the process of washing and blanching it can seem a bit tedious. Don’t worry! This recipe will guide you through every step, from cleaning and blanching broccoli to making delicious pancakes. I found some fresh and affordable broccoli at the market and couldn’t resist bringing it home. Usually, I’d just dip it in a spicy sauce, but today, I decided to make broccoli pancakes. Broccoli pancakes are great as a snack with drinks or as a hearty side dish. From preparing the ingredients to mixing the batter and frying it to golden perfection, you can easily make delicious broccoli pancakes by following these steps. Shall we get started?
Ingredients- 1 head of broccoli
- 1 egg
- 1 shiitake mushroom
- 1 Korean chili pepper (optional, for heat)
- 1/2 onion
- 1/3 carrot
- 2 cups pancake mix (buchim garu)
- 1.5 cups water
- Pinch of salt
Cooking Instructions
Step 1
Prepare the Broccoli: First, separate the broccoli florets into individual pieces. For the stems, peel off the tough outer skin with a peeler, then thinly slice them to ensure a pleasant texture when eaten. Wash the prepared broccoli thoroughly under running water.
Step 2
Clean and Remove Impurities: In a large bowl, fill with enough water to cover the broccoli. Add 1 tablespoon of vinegar and 1/2 tablespoon of salt. Soak the prepared broccoli in this mixture for about 10 minutes. This helps to effectively remove any hidden impurities. After 10 minutes, rinse the broccoli again under cold running water.
Step 3
Blanch Broccoli Stems: Bring a pot of water to a boil, adding 1/3 tablespoon of salt. Once boiling, add the broccoli stems and blanch for about 30 seconds. Blanching the stems first helps maintain their firmer texture.
Step 4
Blanch Broccoli Florets: Next, add the broccoli florets to the boiling water and blanch for another 30 seconds. Be careful not to overcook them, as they can become mushy. It’s important to maintain a crisp texture.
Step 5
Rinse Blanched Broccoli Under Cold Water: Immediately transfer the blanched broccoli to a bowl of cold water to stop the cooking process. This helps preserve its crispness and prevents it from becoming overcooked by residual heat. Drain thoroughly.
Step 6
Mince the Broccoli: Once drained, finely mince the blanched broccoli using a knife. Mincing it evenly will result in a better-looking pancake. Place the minced broccoli in a bowl.
Step 7
Mince Other Vegetables: Finely chop the onion, carrot, shiitake mushroom, and Korean chili pepper (if using) to a similar size as the broccoli. You can adjust the amount of chili pepper according to your spice preference, or omit it entirely if you prefer. The chili pepper adds a nice kick!
Step 8
Make the Batter: In the bowl with the minced vegetables, add 2 cups of pancake mix and 1.5 cups of water. Gradually add the water while mixing until you achieve a thick but pourable batter consistency. Add a pinch of salt for seasoning. You can also add 1 egg for a richer and softer texture. (Although the egg is listed in ingredients, it wasn’t explicitly mentioned in the steps, so it’s added here for completeness.)
Step 9
Fry the Broccoli Pancakes: Heat a generous amount of oil in a non-stick pan over medium-low heat. Scoop portions of the batter and drop them onto the hot pan, forming them into small, round pancakes. Fry until the edges start to set, then flip and cook the other side until golden brown and crispy. Adjust the heat as needed to prevent burning. Once both sides are beautifully golden, your delicious broccoli pancakes are ready to be enjoyed!
