Zucchini Pancakes
Super tasty, out-of-the-ordinary zucchini pancakes — you'll want seconds!
Elena
Recipe author
Zucchini Pancakes
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 %
5 g
Fats 24 %
7 g
Carbohydrates 59 %
17 g
136 kcal
GI:
18
/
0
/
82
Cooking method
-
Step 1:
Peel the zucchini — if it's very young and tender, you can leave the skin on. Grate it on the coarse side of a box grater.
-
Step 2:
Sift the flour over the grated zucchini, then add the eggs, milk, sugar, and salt. Stir into a batter and cook the pancakes in a skillet. Brush each one with butter as it comes off the pan.
- Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- 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
- 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
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