Some days I’m just too tired to think. Today was one of those days. The weather was gorgeous and I spent more time outside than I should of. Before I knew it, it was 6 o’clock and I hadn’t even thought about dinner. Dog-tired with an almost empty fridge, what was a mama to do? I desperately wanted to order takeout, but our neighborhood doesn’t have many great options. I ran to the fish store and bought some grey sole to broil quickly. I knew I could easily whip up some veggie pancakes with the staples I had left, plus some steamed broccoli from our previous nights dinner. My anxiety lifted and before I knew it, I had a simple and healthy meal on the table in less than 20 minutes.
These pancakes are always a favorite in our house because they are delicious and super simple to make. Served along side a green salad, broccoli and cheddar pancakes make a perfect light dinner. And I gotta say, I even like them at room temp, which makes them perfect for tomorrow’s lunch box.
Broccoli and Cheddar Pancakes
Makes 8 pancakes
1/2 cup sour cream or ricotta cheese
2 tablespoons fresh dill, finely chopped
1 cup broccoli, steamed and finely chopped
1/2 cup shredded cheddar
1/3 cup whole wheat flour
1 large clove garlic, minced
1/2 teaspoon salt
1 large egg, lightly beaten
2 tablespoons olive oil
1. Combine dill and sour cream in a small bowl. Cover with foil or plastic wrap and refrigerate.
2. In a large bowl combine broccoli, cheddar, flour, garlic, salt and egg. Mix with a wooden spoon until combined. For about 8 pancakes using about 1/3 cup of mixture for each.
3. Place olive oil in a large skillet over medium heat. Fry pancakes until golden brown, about 3-4 minutes on each side. Serve warm with a dollop of dill sour cream.
-Use zucchini instead of broccoli.
-Swap out the cheddar for your favorite cheese.
-Make it Italian- Swap out the brocolli and cheddar for chopped spinach, sun dried tomatoes and mozzarella.