Main Page
For breakfast
Zucchini pancakes with sugar

Sweet Zucchini Pancakes

A daring recipe for sweet vegetable pancakes that's bound to surprise you. Give it a try! These zucchini pancakes turn out truly unusual, let me tell you. If you don't mention what's in them, no one at the table will ever guess there's zucchini in the batter. And the recipe is dead simple — my little daughter even managed to make them (with a bit of help from me, of course). The dish is light, refreshing, and wholesome — ideal for kids, too.

Milada

Recipe author

Composition / ingredients

Servings:

Wheat flour

Eggs

Zucchini (fresh)

500

Sugar (granulated)

Salt

0.5

Baking soda (a pinch)

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 4 % 1 g

Carbohydrates 79 % 19 g

100 kcal

GI: 21 / 0 / 79

Cooking method

Cooking time: 45 min

Step 1:

Step 1:
Step 2:

Step 2:
Step 3:

Step 3:
Step 4:

Step 4:
Step 5:

Step 5:
Step 6:

Step 6:
Step 7:

Step 7:
Step 8:

Step 8:
Step 9:

Step 9:

Young, fresh zucchini or summer squash work best for this recipe. Peel them, slice into rounds, and scoop out the seeds. Grate the zucchini on a fine grater, crack in the egg, and add the sugar, salt, baking soda, and flour. Stir well. Heat a skillet, add a little vegetable oil, spoon on the batter, smooth it out, and fry on both sides. These pancakes pair beautifully with sour cream, any kind of jam, melted butter, or honey. In the summer they were a regular at our house — not just because they cook quickly, but because they cook incredibly quickly, and of course because they taste so good.