Zucchini pancakes on kefir
Composition / ingredients
5
servings:
Cooking method
1. Wash the zucchini (we use the youngest and most tender specimens), cut off the ends and grate the whole on a coarse grater.
2. Add egg, salt and sugar, mix.
3. Then pour in the kefir and mix again. Kefir will give us the necessary tenderness and splendor.
4. Add flour - at this stage, we look so that the dough is not very liquid, but also not thick. I like to feel zucchini in pancakes more, so I try not to get carried away with flour. Mix thoroughly.
5. Pour the dough into a preheated and oiled frying pan with a spoon and fry on both sides.
6. Voila! A great breakfast for the whole family is ready! My household loves these pancakes no less, and in my opinion even more than traditional pancakes.
Caloric content of the products possible in the composition of the dish
- Zucchini - 23 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
