Buds are not just for Christmas.
In fact, we’re in the middle of Brussels sprouts season right now—which runs from November through March.
Maybe you still have some time in your fridge from the holiday season, or maybe your New Year’s resolution is to cook a little more seasonal—either way, we’ve got a delicious recipe for you to try.
Pancakes are a great choice for breakfast or brunch. This recipe comes from yu valley,It can be hammered in as little as 15 minutes.
So if you’re on the fence when it comes to Brussels sprouts—or maybe want to give them another shot in 2023—this recipe is for you.
Pop-up pie recipe
ingredients
- 300g Brussels sprouts, cooked in thin slices
- 300gm cooked and sliced shallots
- 60 grams plain flour
- 1 teaspoon baking flour
- 2 grilled eggs
- 1 tablespoon chopped herbs (or whatever you have in your house)
- 3 tablespoons full-fat milk
- 1/2 lemon squeezed
- Salt and Pepper
To serve:
Method
- Add the sprouts and shallots to a bowl with the flour, baking powder, and salt. Stir to combine the ingredients.
- Add the eggs, milk, and chopped herbs. Mix all ingredients and season with salt or pepper.
- Heat oil in a pan. Cook the batter in a skillet for 4 minutes on medium heat. Flip the pancake and cook for an additional 4 minutes.
- Stack pancakes, and serve with a poached or fried egg.
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