Cooking pancakes according to the usual recipe can be diversified by adding new ingredients to it. Zucchini in the dish gives it tenderness and lightness. Making pancakes according to this recipe requires a minimum of effort and ingredients, the baked goods are juicy with a crispy crust.
It is necessary
- Zucchini - 1 pc.;
- Egg - 1 pc.;
- Flour - 2/3 cup;
- Salt, black pepper - to taste;
- Dill, parsley - optional, for decoration.
Instructions
Step 1
Medium-sized squash should be washed, peeled with a peeler, cut open and seed-peeled. Then the vegetable needs to be chopped as much as possible, until it acquires the consistency of gruel. This can be done by hand using a fine grater or using a food processor.
Step 2
The resulting zucchini composition has a liquid consistency, which makes it difficult to bake pancakes. Therefore, the mass must be squeezed out (by hand or using gauze, sieve), removing excess liquid.
Step 3
Beat the egg and combine with chopped zucchini. Add flour, salt, black ground pepper to the mass. If the consistency of the mixture turns out to be too thin, you can add a little more flour. But you should not overdo it with its quantity, otherwise the pancakes will lose the delicate taste of zucchini. Usually, no more than a glass of flour is required.
Step 4
Mix the dough thoroughly and you can proceed directly to baking the pancakes. In a preheated pan with a small amount of vegetable oil, you need to spread the dough with a spoon. It is preferable to do this in a thin layer, then the pancakes will turn out to be crispy. To make more juicy pastries, the thickness of the dough spread in the pan must be increased.
Step 5
The dish is recommended to be served with sour cream, sprinkled with chopped herbs if desired.
