Stephencooks

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12 pancakes, 3-4" diameter

Ingredients

• 10 ounces cooked broccoli rabe, drained (about 1 1/2 cups)*
• 1/2 small onion, sliced
• 1 clove garlic, sliced
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2/3 cup all-purpose flour
• 1 cup buttermilk
• 2 eggs, beaten with a fork
• 1 tablespoon vegetable oil
• Dash hot sauce
• 3 tablespoons Parmiggiano Reggiano, shredded

Method

1. Place the broccoli rabe, onion and garlic in the food processor bowl and pulse once or twice to chop. Do not purée the vegetables. (Alternately, chop with a knife.)

2. Mix the salt, baking soda and flour in a bowl. Make a well in the center and add the buttermilk and eggs. Stir to combine. Stir in the oil, hot sauce, cheese and chopped vegetables. Preheat the oven to 150º.

3. Place a griddle or large skillet on medium-high heat. Add one tablespoon vegetable oil and spread it over the cooking surface. When the griddle or skillet is hot, drop in the pancake mixture, a quarter-cup at a time, leaving plenty of space between the pancakes.  Cook about 2 minutes, until the edges of the pancake are dry and bubbles in the surface start to pop. Turn and cook for another minute and a half. Keep batches warm in the oven until all the pancakes have been cooked.

Serve immediately, accompanied if desired by non-fat plain Greek yogurt or (if your diet can take it) sour cream. 

*Note
Other greens (spinach, Swiss chard, kale or collards, for example) may be substituted for broccoli rabe if you wish.

Nutritional Estimate: 6 Servings (2 pancakes each). Per serving: 150 Calories; 14 g Total Carbs; 0 g Dietary Fiber; 2 g Sugars; 7 g Fat; 74 mg Cholesterol; 155 mg Sodium; 7 g Protein. Weight Watchers: 4 points.

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