Compound:
- 400 grams of zucchini (peeled without seeds)
- 300 grams of flour
- 1 glass of kefir
- 3 eggs
- 1 tablespoon vegetable oil
- 0.5 teaspoon soda
- 50 grams of fresh dill or parsley
- salt to taste
Cooking:
- Peel the zucchini, remove the seeds and grate on a fine grater. Drain in a colander to drain excess juice.
- Beat the eggs with a whisk, add kefir, zucchini, chopped herbs and salt. Mix everything well or it is better to beat with a mixer.
- Add baking soda to the flour and slowly pour into the dough, stirring all the time. The consistency should be like liquid sour cream.
- Pour in sunflower oil and beat the dough again with a mixer.
- Bake pancakes over high heat, frying on both sides.
- Lubricate the finished pancakes with butter and stack on a plate on top of each other.
- Serve with sour cream.
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What an original recipe! I have not tried such a composition yet, I baked pancakes from zucchini, but without adding liquid. And here is the same as traditional pancakes, but with kefir and herbs. I'll try tomorrow, while the zucchini has not yet completely risen in price. Thanks for the tip!
My wife loves zucchini. Previously, our imagination was limited to two dishes: zucchini caviar and stewed zucchini. I think she will also like pancakes, I will surprise her for the weekend.
A fairly satisfying version of zucchini pancakes. This can be served as a full-fledged and independent dish, as well as a side dish for meat.