For the dough
2 eggs
1 tablespoon of oil
1 cup of natural yogurt (240 ml)
2 tablespoons of water
1/4 cup of wheat flour (30 g)
1/4 cup of wheat germ (20 g)
2 tablespoons of whole wheat flour
2 tablespoons of milk
For the filling
1 large head of broccoli (1.2 kg)
1/2 cup of chopped onion (75 g)
1 clove of garlic
1 tablespoon of olive oil
4 eggs
2 tablespoons of whole wheat flour
1/2 teaspoon of salt
A pinch of black pepper
For the sauce
2 tablespoons of lemon juice
1 cup of cold butter, cut into small pieces (200 g)
1/2 teaspoon of salt
A pinch of black pepper
1 tablespoon of chopped scallion green
For the dough
2 eggs
1 tablespoon of oil
1 cup of natural yogurt (240 ml)
2 tablespoons of water
1/4 cup of wheat flour (30 g)
1/4 cup of wheat germ (20 g)
2 tablespoons of whole wheat flour
2 tablespoons of milk
For the filling
1 large head of broccoli (1.2 kg)
1/2 cup of chopped onion (75 g)
1 clove of garlic
1 tablespoon of olive oil
4 eggs
2 tablespoons of whole wheat flour
1/2 teaspoon of salt
A pinch of black pepper
For the sauce
2 tablespoons of lemon juice
1 cup of cold butter, cut into small pieces (200 g)
1/2 teaspoon of salt
A pinch of black pepper
1 tablespoon of chopped scallion green
Prepare the dough: in a medium bowl, combine all the ingredients and mix well with a hand mixer
In a 16 cm diameter non-stick skillet, spread 2 tablespoons of the dough and cook over medium heat until the bottom is golden brown
Flip the dough and cook the other side (approximately 1 minute per side)
Transfer to a plate
Do the same with the remaining dough. Reserve
Prepare the filling: wash the broccoli in cold water and drain
Separate into small bunches and reserve
In a large pot, combine 8 cups of water (1.9 liters) and 1 tablespoon of salt and bring to a boil over high heat
Add the reserved broccoli and cook until tender (approximately 4 minutes)
Drain and chop. Reserve
In the same pot, cook the onion and garlic in olive oil over medium heat, stirring with a spoon, until the onion is soft (approximately 1 minute)
Add the reserved broccoli, eggs, flour, salt, and pepper and cook until the filling is homogeneous (approximately 3 minutes). Reserve
Prepare the sauce: in a medium pot, combine lemon juice, butter, salt, and black pepper and cook over low heat, stirring constantly, until the sauce thickens (approximately 3 minutes)
Add the chopped scallion green and mix, then remove from heat. Reserve
Assemble the pancakes by distributing the filling evenly among the reserved dough disks and forming small patties with the broccoli
Place the pancakes side by side on a plate, drizzle with the reserved sauce, and serve immediately
225 calories per serving.
