Zucchini Pancakes
Description
It goes wonderfully with tea and coffee. You can hardly taste the zucchini in these pancakes at all, so it’s a great way to sneak this vegetable onto the family’s plates if they don’t normally eat it. You can use zucchini of any ripeness; with fully ripe ones, remove the seeds and the tough skin. They’re best served with sour cream, sour cream–garlic sauce, milk, and sweet tea.
Instructions
- 1
Step 1
Gather all the ingredients you need for zucchini pancakes. Wash the egg and zucchini thoroughly and pat them dry. Mix the flour with the baking powder and sift.
- 2
Step 2
Trim the ends off the zucchini and grate it on a fine grater, then scrape it into a bowl. You can also purée the vegetable in a blender; the important thing is that there should be no large chunks.
- 3
Step 3
Crack an egg into a bowl.
- 4
Step 4
Salt everything and mix. If you like, you can add a little sugar for taste.
- 5
Step 5
Pour the milk and vegetable oil into the bowl with the zucchini and mix well.
- 6
Step 6
Add the flour and baking powder.
- 7
Step 7
Mix the dough so there are no lumps.
- 8
Step 8
Heat the pan over low heat and brush with vegetable oil. Stir the batter and pour some onto the hot pan. Cook the pancake until golden on both sides, about 2–3 minutes per side. The time will depend on the heat level and the thickness of the pancake.
- 9
Step 9
Cook all the pancakes until you run out of batter, greasing the pan with oil each time and stacking them in a pile.
- 10
Step 10
The zucchini pancakes are ready.