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.
- Portion size 15 servings
- Credits : Canadian Living Magazine
MethodIn 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 facts Per pancake with sauce: about
- Fibre 1 g
- Sodium 409 mg
- Protein 9 g
- Calories 169.0
- Total fat 9 g
- Potassium 185 mg
- Cholesterol 37 mg
- Total carbohydrate 14 g
- Iron 6.0
- Folate 12.0
- Calcium 16.0
- Vitamin A 10.0
- Vitamin C 8.0