Cottage Cauliflower Pancakes by Chef PsychicVeggie
These are a garden in a pancake! Eggy, veggie goodness!
Breakfast & Brunch
These are not hard. They do require a little work but are well worth it. To me these are a garden in a pancake. A nice change from sweet pancakes. My husband likes his topped with saute' mushrooms and onions and a little English Pub Sauce.
1. In salted water boil cauliflower chunks until fork tender. About 7 to 10 minutes. Remove from water and chop to the consistency of rice. I always use my Pampered Chef slap chopper for this. It takes about 30 seconds to do the whole cup. Set cauliflower aside.
2. Chop spinach into fine minced pieces as well. You can use fresh or frozen.
2. In a medium size bowl stir together eggs, cottage cheese, spinach, cauliflower, lemon juice, milk, rosemary, salt & pepper. Slowly add your dry ingredients and stir together until mixed well.
You will have a thik chunky batter.
3. In a skillet on medium brown just enough butter to cook your pancakes in leaving some for your future batches. You want to cook these a little 'low and slow'. You don't want your skillet to terribly hot. You'll just have to play with your stove to get the right temp. I set mine on dead medium. If the butter starts to smoke I know it's to hot.
You can use a different cooking oil besides butter but I highly recommend cooking these in browned butter for the flavor. A butter flavor grapeseed oil might give you a satisfactory result.
4. Place about 3 or 4 tablespoons worth of batter in the pan and cook about 3 minutes on each side. The size of the pancakes is really up to you. I use enough batter to make mine about 3 to 4 inches in diameter.
Your pancakes should rise just a little and be nice and brown on each side.
You can keep your pancakes in a warm oven while you make the remainder.
You can really 'herb these up' if you like by adding more fresh rosemary, thyme, sage or a pinch of herbes de Provence. Try spicing them up with extra black pepper or chilli powder.
Options: Buttermilk instead of milk, all whole wheat instead of 1/2 and 1/2, broccoli, minced onions and muhsrooms in the batter...the list is endless. What I've listed is a very basic design that would go well with any type of sauce or herbed butter topping.
As these pancakes are savory a side of fruit compote would go nicely.
Depending on the size of the pancakes you should get about a dozen out of this batter. Refrigerate or freeze leftovers.