Cauliflower PancakesNovember 6th, 2010 in Main Dishes, No-meat by Julia Volhina
Total cooking time: 1h 10min
There is more than one recipe for pancakes on this website, if you are looking for some other recipe, try here: all pancake recipes.
This is my recipe in support of Faina’s with Cucee Sprouts cauliholic addiction. I hope you will like it 🙂
Yet another vegetable pancakes recipe. These are usually healthier choice: they contain much less flour (comparing to usually flour-based pancakes) – batter mostly consist of vegetable goodness and, of course, a bit of eggs 🙂
I love cauliflower in any of its appearance, and I consider cauliflower pancakes to be one of the easiest and fun ways to cook it.
- 1.5lb cauliflower head
- 2 eggs
- 3 tbsp of mayonnaise
- 3-4 tbsp of flour (or a bit more)
- ½ tsp of baking soda
- Sunflower oil
How to prepare, step-by-step:
- Prepare ingredients:
- Separate cauliflower head into florets (discard hard steam). Fill cooking pot with cold water, salt generously; put florets in and leave them soak in for about 30-40 mins:
- Remove florets from the cooking pot, and dry them up with paper towels:
- Grate florets on big slots of grater into big bowl:
- Add eggs:
- Add mayonnaise:
- Mix in salt, baking soda and flour. You can adjust pancakes thickness to your taste by adding more or less flour to the batter:
- Warm up skillet with 2-3 tablespoons of oil. Pour batter into the skillet using tablespoon to form pancakes and fry until golden brown:
- Then flip to other side and fry until ready:
- Repeat for rest of the batter. Serve warm for breakfast or lunch with a ladle of sour cream on a side:
These were very good. I did have to add more flour. After the first batch was done I tasted it and added grated Romano cheese to the batter. Yummy! I served them with sour cream and ranch dressing! They were a hit! : )
very easy and delicious! thank you for sharing!
Have you (or any other commenters) tried freezing these? I am full of good intentions, but actually only manage to cook up stuff like this rarely, so prefer to do a huge batch (I’m already convinced I will like them!) and freeze for convenience. I would be interested to hear if that would work. Thanks!
I think you can freeze them, but I never tired myself.
I made it and loved it!
I m not a big fan of cauliflower normally.
Your recipe converted me into one 🙂
🙂 Welcome to the club 🙂
Everything is fantastic except that i don’t know how much of salt should i use! 🙁 I’m new to this.. Can you let me know how much should i add in grams 🙂 I’m sorry if this is a stupid question 🙂
I would start with 1/4 of tea spoon, and progress to 1/2 of tea spoon if you like it more salty.
It is very hard to tell exact amount of salt in any recipe, because ppl like it differently: some like to skip salt all together (I am not one of these), others like it very salty.
Also different kind of salt can be salty in different way. That is why I usually put “Salt to taste” in ingredients list, you would need to try and see what works for you.