Pancakes with chanterelles and zucchini
Composition / ingredients
4
Servings:
Step-by-step cooking
Step 1:
Prepare the ingredients.
Step 2:
Grate the zucchini on a coarse grater and squeeze lightly.
Step 3:
Wash chanterelles well, dry and finely chop.
Step 4:
Wash, dry and finely chop the dill.
Step 5:
In a bowl, beat the eggs with salt and pepper until smooth.
Step 6:
Add mushrooms, zucchini and dill.
Step 7:
Add garlic passed through the press.
Step 8:
Mix until smooth.
Step 9:
Add flour and mix until smooth.
Step 10:
Heat vegetable oil in a frying pan and fry small pancakes on it for 5-7 minutes on each side. Serve with sour cream.
Calorie content of the products possible in the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Zucchini - 23 kcal/100g
- Chanterelles - 13 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 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
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
