Broccoli and Cottage Cheese Pancakes

This recipe will surely find its place among all those who love vegetable dishes. However, even those who swear by meat wont be disappointed, as the pancakes are filled with an excellent filling, topped with a delicious tomato sauce, generously sprinkled with cheese, and baked in the oven.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Filling

  • 200 g Broccoli, fresh

  • 400 g Cheese, cottage cheese

  • 40 g Cheese, Parmesan, grated

  • 50 g Nuts, almonds, blanched

  • pieces Oil, vegetable oil, canola

  • 50 g Cheese, Parmesan, grated

Pancake batter

  • 90 g Koruzna moka, whole grain, white

  • 95 g Flour, buckwheat

  • 50 g Butter, unsalted

  • 375 ml Milk, whole milk

  • 2 piece Egg, fresh

  • 2 pinch Salt, table

Tomato sauce

  • 1.5 spoons Oil, olive

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 400 g Tomato, pieces - can

  • 0.5 teaspoons Sugar, white

  • 0.5 teaspoons Spices, basil, dried

  • 0.5 teaspoons Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. In a large bowl, mix buckwheat and whole wheat flour. Add eggs, melted butter, salt, and half of the milk. Use a hand whisk or an electric mixer to combine everything well until you get a smooth batter without lumps. Pour in the remaining milk and mix everything well again. If the batter is too thin, add a bit more flour. Let the prepared batter rest.

  2. Prepare the tomato sauce. Peel and finely chop the onion and garlic. Heat oil in a pan and sauté the onion while stirring. Add the garlic, wait until it becomes fragrant, then add the remaining ingredients: tomatoes, sugar, basil, salt, and pepper. Cook at a gentle simmer for 10 minutes to thicken the sauce slightly. Stir occasionally while cooking.

  3. Clean the broccoli, separate it into smaller florets, wash, and drain. Place a large pot with 1 liter of water on the stove. Wait for the water to boil, then add the broccoli florets. Cook them for 2 to 3 minutes. Drain the broccoli and rinse with cold water to stop the cooking process.

  4. In a large bowl, prepare the filling: mix the broccoli, cottage cheese, Parmesan, and almonds. Season with salt to taste. Store the filling in the refrigerator until ready to use.

  5. Heat a large pancake pan well and lightly grease it with oil. Pour one ladle of batter into the pan. Tilt the pan to spread the batter evenly so that the layer of batter is as uniform as possible. Cook the pancake on one side – you can use a wooden spatula to lift the pancake and check if it is cooked. Then flip the pancake and cook the other side. Transfer the cooked pancake to a plate. Repeat the process until all the batter is used.

  6. Preheat the oven to 180 degrees Celsius. Fill the cooked pancakes with the prepared filling and roll them up. Place the rolls in a greased baking dish. Pour the tomato sauce over them and bake in the preheated oven for 30 minutes. 10 minutes before the end of baking, sprinkle grated Parmesan on top.

Nutrition Information (Per 100g)

  • Calories: 158.04 kcal
  • Fat: 7.79 g
    • Saturated Fat: 2.69 g
  • Carbohydrates: 12.82 g
    • Sugars: 1.32 g
  • Protein: 7.79 g
  • Fiber: 1.68 g