Tested till perfect Broccoli and Ham Cakes With Cheese Sauce
Broccoli and Ham Cakes with Cheese Sauce
Photography by Jeff Coulson/TC Media

Broccoli and Ham Cakes With Cheese Sauce

Kids will get a kick out of turning classic broccoli with cheese sauce into pancakes. Adding ham makes this breakfast-for-dinner a protein-rich meal. If you don't have fresh broccoli on hand, use frozen, cooking it according to package directions.

By Melanie Stuparyk and The Test Kitchen

Source: Canadian Living Family Fun Guide, Summer 2013

Recipe3 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 45 minutes
  • Total time 45 minutes
  • Portion size 15 pancakes

Ingredients

  • 2 cups 2cupslarge broccoli floretbroccoli florets
  • 3/4 cup 3/4cupall-purpose flour
  • 3/4 cup 3/4cupwhole wheat flour
  • 1 tbsp 1tbspbaking powder
  • 2 tsp 2tspgranulated sugar
  • 1/2 tsp 1/2tspsalt
  • 1 1eggeggs
  • 1-1/2 cups 1-1/2cupsmilk
  • 2 tbsp 2tbspvegetable oil
  • 6 oz 6ozham steakham steaks, cut in 1/4 inch cubes

Cheese Sauce:

  • 2 tbsp 2tbspbutter
  • 2 tbsp 2tbspall-purpose flour
  • 1-1/4 cup 1-1/4cupmilk
  • 1-1/2 cups 1-1/2cupsshredded orange extra old Cheddar cheese
  • 1/2 tsp 1/2tspdry mustard
  • Pinch Pincheach salt and pepper
  • Pinch Pinchcayenne pepper
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Preparation

In pot of boiling salted water, blanch broccoli until tender-crisp, about 2 minutes. Drain and refresh under cold water. Drain again and pat dry; coarsely chop. Set aside.

In large bowl, stir together all-purpose flour, whole wheat flour, baking powder, sugar and salt. Whisk together egg, milk and 4 tsp of the oil; pour over dry ingredients and stir just until moistened. Fold in ham and broccoli.

Heat large nonstick skillet or griddle over medium heat. Brush with 1/2 tsp of the remaining oil. Pour in 1/4 cup batter for each pancake; cook until bubbles break on top but do not fill in and bottoms are golden, 2 to 3 minutes. Turn and cook until bottoms are golden, about 2 minutes. (Make-ahead: Layer between waxed paper and refrigerate in airtight container for up to 2 days. Reheat in toaster, microwave or oven.)

Cheese Sauce: In saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 1 minute. Gradually whisk in milk and cook, whisking constantly until thickened, about 4 minutes Remove from heat.

Stir in Cheddar cheese, mustard, salt, black pepper and cayenne pepper until cheese is melted. Serve over pancakes. (Make-ahead: Let cool for 30 minutes; refrigerate in microwabeable container for up to 24 hours. Reheat in microwave.)

Nutritional Information

Per pancake with sauce: about 0 cal 169 pro 9g total fat 9g
sat. fat 4g carb 14g dietary fibre 1g sugar 3g
chol 37mg sodium 409mg potassium 185mg

%RDI:

calcium 16 iron 6 vit A 10 vit C 8
folate 12
This recipe is featured on Week 4 menu for 31 Quick and Easy Budget Meals
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