Potato and Broccoli Pancakes
For a dozen pancakes :
1 small pancake pan
100 g of wheat flour
100 g of Sarrazin flour (or 200g of flour)
1 sachet of yeast
30 g of melted butter
1 spoon of curry
50cl of warm milk
1 head of Broccoli
200g of cooked mashed potatoes
Fine La Baleine sea salt
1/ Cook the potatoes. Mash them with a fork and mix them with 10g of butter. Put there one side.
2/ Cook the broccoli in salted water for 10 minutes
3/ Detach the small heads and place to one side
4/ In a salad bowl mix all the flour, the pepper, a pinch of salt and the yeast. Add a little bit of milk and the eggs, mix well and aim to have a mixture like a pancake mix.
5/ Add 30g of metted butter
6/ Mix the mashed potatoes and the broccoli. The mix should be well mixed as a pancake recipe. Leave it on the side for 15 minutes
7/ Heat a non-stick pancake pan lightly greased with the oil.
8/ Pour in 2 centimetres of the mixture
9/ Let it cook for a couple of minutes, using a wooden spoon to turn the pancakes over
10/ Let them cook for another two minutes; the pancakes should be browned on both sides.
11/ Repeat the operation until all the mixture has been used.
12/ Sprinkle with fine La Baleine sea salt when you serve the dish. The pancakes should be eaten hot with a green salad, cheese, ham or cold chicken.