Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Broccoli Slaw Pancakes with Soy-Sesame Dipping Sauce
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 346
- Total Fat
- 17 g
- Saturated Fat
- 1 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 626 mg
Thanks to this invention, no one ever has to shred a head of cabbage again! We now have endless options for slaws that we can turn into instant side salads or transform into entirely new dishes—like this veggie-forward twist on scallion pancakes made with a broccoli mix.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 346
- Total Fat
- 17 g
- Saturated Fat
- 1 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 626 mg
Ingredients
For the Pancakes:
For the Sauce:
Directions
- Make the pancakes: Whisk together the flour, cornstarch, baking powder and 1/2 teaspoon salt in a large bowl. Add the broccoli slaw and scallions, then drizzle in 1 cup ice water, tossing the mixture with a fork. Gradually add up to 1/4 cup more water, tossing, until the flour mixture has turned into a very light batter; there should be just enough batter to coat the vegetables. Set aside for 5 to 10 minutes.
- Make the sauce: Stir together the soy sauce, vinegar, sugar and sesame oil until the sugar is dissolved. Stir in the sesame seeds and 2 teaspoons water.
- Heat 2 tablespoons vegetable oil in a medium nonstick skillet over medium heat until very hot but not smoking. Toss the vegetable mixture one last time, then add about half to the skillet. Spread with a fork to fill the skillet without packing the mixture down (a few small open spots are fine). Cook, gently shaking the skillet occasionally, until the bottom of the pancake is browned and the top is no longer shiny, 4 to 5 minutes. Carefully flip and cook 4 to 5 more minutes, adding a drizzle of oil if the skillet is dry. Flip again and cook until crisp, 1 to 2 more minutes, then repeat on the other side. Remove to a rack and season with salt. Repeat with the remaining 2 tablespoons vegetable oil and the rest of the vegetable mixture. Cut each pancake into 6 wedges and serve with the sauce.
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