Cheesy Cauliflower Pancakes (no APF/ flour/Maida)
I am running out of breakfast ideas and really wanted to try out something funky and weird. Had this huge cauliflower staring back at me this morning...That's it!!!! Smile and you are BREAKFAST!!!
Pluck the florets from the washed mother cauliflower and immerse them in warm water with a tsp. of salt allowing it to sort of cook through. Drain them out once they are cooked tender. Allow it to cool.
While the florets are getting tender you can work on the fresh bread crumbs. If you have Panko or store bought bread crumbs, do use them. It all depends on the availability of the kind of crumbs you have where you live. This is to sort of give the body to the cauliflower.
The drained and cooled cauliflower is then blitzed in a blender and made finer in size. I did not make them into a paste because keeping them coarse adds to the crunch in the pancakes. The flavours I added to ramp up the breadcrumbs were Italian seasoning a tbsp. or less, chilly flakes/cayenne pepper, pepper corns and of course salt.
Into a cup of breadcrumbs, I added the blitzed and fine cauliflower, finely chopped onions (I used two) grated a handful or more of grated mozzarella cheese, whisked in an egg or two (optional), melted butter or a tbsp. of olive oil and combined them all with my hands. You can add a glug of milk as well. Now you have before you a sort of coarse yet pliable pancake dough. Do not be tempted to add more water or milk. We are not looking for a batter! Do taste for all flavouring before you start forming the pancakes on your griddle.
On a well greased griddle either throw a blob of dough onto the hot griddle or shape a huge patty in your palm and then place it over the greased pan. It does break through at intervals. I used my spatula to sort of shape them to proper roundels and flip them. Do not panic if the shape doesn't hold good.
This is a sort of rustic cheesy pancake. It is a very forgiving recipe so do add other stuff that you personally enjoy into the dough. Remember this is not a smooth dough like how one would knead a roti/chappathi or bread. I did keep out my corn kernels to add to the dough but forgot!
Shaping the pancake over the hot griddle is an art and comes with practice. I was not able to shape them well either! I guess if you had loads of cheese, it will help to keep the pancake together as they melt and get sticky once introduced to heat. I had them with a fruit. I think you could have it with some spicy chutney or sour cream.
Pluck the florets from the washed mother cauliflower and immerse them in warm water with a tsp. of salt allowing it to sort of cook through. Drain them out once they are cooked tender. Allow it to cool.
The drained and cooled cauliflower is then blitzed in a blender and made finer in size. I did not make them into a paste because keeping them coarse adds to the crunch in the pancakes. The flavours I added to ramp up the breadcrumbs were Italian seasoning a tbsp. or less, chilly flakes/cayenne pepper, pepper corns and of course salt.
On a well greased griddle either throw a blob of dough onto the hot griddle or shape a huge patty in your palm and then place it over the greased pan. It does break through at intervals. I used my spatula to sort of shape them to proper roundels and flip them. Do not panic if the shape doesn't hold good.
This is a sort of rustic cheesy pancake. It is a very forgiving recipe so do add other stuff that you personally enjoy into the dough. Remember this is not a smooth dough like how one would knead a roti/chappathi or bread. I did keep out my corn kernels to add to the dough but forgot!
Shaping the pancake over the hot griddle is an art and comes with practice. I was not able to shape them well either! I guess if you had loads of cheese, it will help to keep the pancake together as they melt and get sticky once introduced to heat. I had them with a fruit. I think you could have it with some spicy chutney or sour cream.
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