Broccoli and Cheese Star Mini Pancakes
Savory mini pancakes that are tender inside and lightly golden outside, made with finely chopped broccoli and melty cheese. They are fun for kids, easy to hold, and perfect for a meal or snack.
Ingredients
- 120 g very finely chopped broccoli (solo floretes, chopped muy small)
- 90 g all-purpose flour
- 80 g shredded cheddar cheese
- 1 unit egg
- 120 ml milk
- 4 g baking powder
- 15 g melted butter
- 2 g salt
- 1 g garlic powder
- 15 ml olive oil (for engrasar and cocinar)
- 120 g plain yogurt (for servir como dip optional)
- 30 g finely grated carrot (for mezclar with the yogur)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 200 °C / 400 °F if you want to keep the finished pancakes warm while cooking the rest. You can also serve them straight from the pan.
- 2
Place the very finely chopped broccoli in a microwave-safe bowl with 1 tablespoon of water. Microwave for 1 minute until just tender. Drain well and let it cool slightly.
- 3
In a medium bowl, mix the all-purpose flour, baking powder, salt, and garlic powder.
- 4
In another bowl, beat the egg with the milk and melted butter until smooth.
- 5
Pour the wet mixture into the dry ingredients and stir gently. Add the chopped broccoli and shredded cheddar cheese, and mix until you have a thick batter.
- 6
In a small bowl, stir together the plain yogurt and finely grated carrot to make a mild dip. Chill until ready to serve.
- 7
Heat a large nonstick skillet over medium heat, about 175 °C / 350 °F surface temperature. Lightly grease it with some of the olive oil.
- 8
Make mini pancakes by dropping 1-tablespoon portions of batter onto the skillet. Cook for 2 to 3 minutes per side, until lightly golden and cooked through. Add more olive oil as needed between batches.
- 9
If desired, place the cooked pancakes on a tray and keep them in the oven at 200 °C / 400 °F for up to 5 minutes while you finish the remaining batter.
- 10
Serve the mini pancakes warm with the yogurt and carrot dip on the side.
Chef tips
Chop the broccoli very finely for a kid-friendly texture. If you use a small metal star-shaped mold on the skillet, you can give them a fun shape.
Substitutions
You can swap the cheddar for shredded mozzarella or a mild semi-hard cheese. The plain yogurt can be replaced with thick sour cream if preferred.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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