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For breakfast
Zucchini pancakes

Zucchini Pancakes

Juicy, crispy pancakes made from young zucchini. They're a great way to shake up your summer and fall menu. The younger the zucchini, the more tender the pancakes will taste. They're a joy to make and to eat — simple, quick, and inexpensive. This is a great dish to serve for breakfast: filling and delicious!

Maria

Recipe author

Composition / ingredients

Servings:

Milk

200

Flour

160

Sunflower oil

Young zucchini

Eggs

Dill

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 5 g

Fats 23 % 7 g

Carbohydrates 60 % 18 g

153 kcal

GI: 18 / 0 / 82

Cooking method

Cooking time: 50 min

Step 1:

Gather all the ingredients on the list. Any variety of zucchini works for these pancakes — the main thing is that it's fresh and firm-fleshed.
Step 2:

Wash the zucchini and pat it dry with paper towels. You don't need to peel young zucchini; peel older, more mature ones, halve them, and scoop out the seeds. Grate on the medium holes of a box grater. Set the grated zucchini in a sieve over a bowl, gently squeeze it, and pour off the juice that collects. Then transfer it to a bowl.
Step 3:

Rinse the fresh dill sprigs and pat them dry with paper towels. Finely chop the dill and add it to the zucchini.
Step 4:

Add the egg to the grated zucchini and stir until well combined.
Step 5:

Pour in the warm milk and whisk to combine.
Step 6:

Sift the flour and add it to the batter in batches, stirring after each addition. You may need more or less flour depending on how it behaves. Go by the consistency: the batter should be thin, like pourable sour cream. If it's too thick, add more milk, or the pancakes will come out heavy.
Step 7:

Stir the refined vegetable oil into the batter. Season with salt and pepper to taste and mix until smooth.
Step 8:

Heat a skillet (a nonstick crêpe pan is ideal). Lightly brush the surface with a high-smoke-point oil. Pour about half a ladle of batter into the center of the pan and spread it evenly across the bottom. Cook on both sides until golden, about 2 to 3 minutes.

Serve the zucchini pancakes with sour cream or a fresh vegetable salad.
If you like, make a quick filling: in a small bowl, mix sour cream, chopped dill, and 1 to 2 garlic cloves pressed through a garlic press. Spread it over the finished pancakes and roll them up.
They're also delicious with a cottage cheese filling.
You can serve them with lox or liver pâté, too.
For a lovely color, add a pinch of turmeric to the batter.
Be prepared to need a little more or less flour than the recipe calls for. Go by how the batter should look and feel (dense, soft, pourable, and so on). Even flour of the same type can behave quite differently from batch to batch.