From the blog For Love of the Table
For each large pancake you will need:
4 oz. trimmed broccoli (florets and stems separated)
Salt
1 to 1 1/2 T. olive oil
1 large egg
1 very small clove of garlic, smashed to a purée with a pinch of salt of finely grated using a microplaner
62 g/1/4 c. whole milk ricotta
30 g/2 T. whole milk
20 g/2 thin slices prosciutto, cut crosswise into rough quarter inch strips
20 g/about 3 T. all purpose flour
1/2 t. baking powder
Olive oil for frying
1 t. (or more) butter
Labneh or thick yogurt
Using the large holes of a box grater (or similar) grate the broccoli stems. Roughly chop the florets, medium fine. Heat a tablespoon of olive oil in a small sauté pan set over medium to medium-high heat. Add all of the broccoli along with good pinch of salt and let it sizzle, stirring occasionally until it has cooked down a bit and is just tender—four or five minutes. If it seems dry at any point, add the remaining half tablespoon of olive oil. Set aside to cool.
Crack the egg into a bowl and whisk to break up. Add the garlic, ricotta and milk and whisk until smooth. Fold in the broccoli and prosciutto. Combine the flour and baking powder and fold in. Taste and correct the seasoning with salt.
Heat a 6-inch non-stick skillet over medium-high heat. Film the pan with olive oil and add a teaspoon or so of butter. When the butter melts and the foam subsides, scrape in the batter and use a spatula to spread it out into an even layer (it should be about a half inch thick). Regulate the heat as necessary to maintain a gentle sizzle, but don’t allow the pancake to scorch. When set on the first side (after about 3 minutes), simultaneously tilt the pan and slide a pancake turner/spatula under the pancake. Carefully turn the pancake over and continue to cook until the pancake is cooked through…another three minutes. If multiplying the recipe, transfer the pancakes to a platter or baking dish as you make them, keeping them in a warm oven while you finish the remaining pancakes.
Serve warm with a dollop of labneh/thick yogurt and a salad of spicy greens and/or vegetables.
http://www.forloveofthetable.com/2019/04/changing-up-my-broccoli-routinewith.html
As published on forloveofthetable.com
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