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Ingredients
US|METRIC
- 14 ounces broccoli florets
- 2 large eggs (separated)
- 1 cup milk
- 1 1/3 cups flour
- 4 teaspoons vegetable oil
- 1 onion (finely chopped)
- 4 teaspoons horseradish (creamy)
- lemon slices
- dill sprigs
Directions
- Steam the broccoli florets until just tender. Mix the egg yolks and milk in a bowl. Season with salt and freshly ground black pepper. Sift the flour over the egg yolk mixture and stir to make a smooth batter. Whisk the egg whites in a separate bowl until stiff peaks form. Carefully fold the egg whites into the batter.
- Heat 2 tsp of the oil in a large skillet on medium heat. Add the onion and sauté until tender. Add the broccoli and sauté for 1-2 mins. Remove 3/4 of the onions and broccoli from the skillet. Push the remaining mixture into the center of the skillet. Pour 1/4 of the batter over the top. Cook for 2-3 mins on each side until the pancake is golden and set. Remove and keep warm. Repeat to make 3 more pancakes, adding the remaining oil as necessary.
- Serve the pancakes with the smoked salmon and creamy horseradish. Garnish with the lemon slices and fresh dill.
NutritionView More
320Calories
Sodium5% DV130mg
Fat14% DV9g
Protein27% DV14g
Carbs16% DV48g
Fiber24% DV6g
Calories320Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat2g10% |
Trans Fat0g |
Cholesterol110mg37% |
Sodium130mg5% |
Potassium620mg18% |
Protein14g27% |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate48g16% |
Dietary Fiber6g24% |
Sugars7g14% |
Vitamin A |
Vitamin C |
Calcium |
Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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