Pumpkin Pancakes with Chilli Fried Tenderstem® broccoli
Method
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Preheat the oven to a low temperature. Combine all the pancake ingredients (except the oil) in a blender or food processor and bend together until you get a smooth batter.
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Heat a little of the oil in a frying pan and add a small ladleful of the batter (spoon into a round, straight edged cookie cutter if you have one to keep the size even). Fry for a couple of minutes on each side until puffed up and browned on both sides.
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Transfer to a plate and keep warm in the oven while you make the rest of the pancakes (this mixture makes 12 small pancakes).
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To make the cheese sauce, heat 50ml of the milk gently in a saucepan. Add the cheese and heat until it melts. Strain the sauce through a fine sieve to remove the rind if necessary, then keep warm on a low heat, adding more milk if it is too thick.
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For the topping, steam the Tenderstem® broccoli for 3-5 minutes until tender. Heat the oil in a large frying pan, then add the Tenderstem® broccoli, chilli and garlic and fry for 2 minutes.
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To serve, stack three pancakes with a teaspoon of cheese sauce between each then top with the Tenderstem® broccoli, remaining cheese sauce and a drizzle of the chilli oil.
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Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
