Cauliflower Pancakes
The cauliflower filling is a mild and creamy alternative that perfectly complements a savory pancake. The sour cream and cheese enrich the flavors, while the sautéed onion gently highlights the natural sweetness of the ingredients. If you like light yet satisfying vegetarian dishes, be sure to try this recipe!
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, whisk together the flour and salt, then add the eggs.
2
Gradually pour in the milk and sparkling water, whisking continuously until you have a smooth batter.
3
Let the batter rest for 15-20 minutes to allow the ingredients to combine well.
4
Lightly grease a skillet with oil and heat over medium heat.
5
Pour a ladleful of batter into the skillet, spreading it evenly. Cook for 2-3 minutes, until the edges start to pull away from the pan. Flip and cook for another 1-2 minutes.
6
Repeat the process with the remaining batter, re-oiling the skillet as needed.
7
Chop the cauliflower into small florets, then cook in salted boiling water for 5-6 minutes, until slightly tender. Drain and let cool.
8
Finely chop the onion and garlic, then sauté in a little oil in a skillet until translucent.
9
Add the cooked cauliflower and mash it lightly with a fork until you reach an even consistency.
10
Stir in the sour cream, sprinkle with ground black pepper, and cook for another 2-3 minutes to allow the flavors to meld.
11
Fill the prepared pancakes with the cauliflower mixture, then fold or roll them up.
12
Place the filled pancakes in a baking dish, sprinkle with grated cheese, and bake at 350°F (180°C) for 10 minutes, until the cheese is melted and lightly golden brown.
13
Serve fresh, garnished with chopped parsley.
