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Stacked Zucchini Pancakes with Garlic-Yogurt Filling

Really tasty and satisfying — serve them with tea or coffee. So good you'll be licking your fingers.

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Puff pastry pancakes from zucchini
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 4 g
Fats 26 % 6 g
Carbohydrates 57 % 13 g
113 kcal
GI: 100 / 0 / 0
    1. Peel the zucchini, grate it on the fine side of a box grater, and squeeze out the excess liquid. 2. Add the flour, salt, baking powder, eggs, and pepper, and mix well. 3. Cook them just like regular pancakes. For the filling: 4. Grate hard-boiled eggs on a fine grater, grate in the garlic, and stir in the yogurt. Mix everything together. 5. Once the pancakes are cooked and cooled, spread one with the filling and top it with another pancake. (You can build a triple stack the same way.) Enjoy!

Caloric content of the products possible in the composition of the dish

  • Acidophilus milk (3.2% fat) - 58  kcal/100g
  • Rastishka yogurt - 122  kcal/100g
  • Danone drinking yogurt - 76  kcal/100g
  • Agusha drinking yogurt - 87  kcal/100g
  • Actimel, plain - 83  kcal/100g
  • Danone yogurt (2.2% fat) - 96  kcal/100g
  • Mazhetel yogurt - 48  kcal/100g
  • Ehrmann full-fat yogurt - 152  kcal/100g
  • Yogurt (3.5% fat) - 68  kcal/100g
  • Plain yogurt (1.5% fat) - 48  kcal/100g
  • Low-fat yogurt - 38  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Baking powder - 79  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Salt - 0  kcal/100g
  • Whole wheat flour - 298  kcal/100g
  • Young zucchini - 24  kcal/100g

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