Description
Hearty pancakes with a surplus of onions and fresh green celery.
Ingredients
-
Pumpkin
380 g
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Zucchini
380 g
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Pepper
180 g
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Flour
600 g
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Buttermilk
450 ml
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Water
450 ml
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Chicken egg
2 piece
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Yeast
6 g
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Salt
2 tsp
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Sugar
2 Tbsp
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Sunflower oil
-
Onion
3 piece
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Celery leaf
10 sprig
Cooking
In the bowl of warm water dissolved yeast, poured 1/3 of the flour, sugar and left on how minutes for fermentation.
And had vegetables-pumpkin, zucchini and bell pepper.
Cut and cleaned pumpkin.
Cut zucchini and bell pepper.
Shredded all the vegetables in a blender.
In the risen dough poured buttermilk, broke eggs, put salt and pour sunflower oil. Chopped vegetables added to the bowl with the dough.
To the desired consistency I added the remaining flour and mix well. The dough is non-liquid.
A heated pan greased with sunflower oil, poured 3 tablespoons of dough and distributed it among the bottom of the pan. Spread sliced onion and celery leaves on top of the dough.
Fried pancake with one hand, turned it over and fry the other side.
Pancakes I had about 30 pieces. Half did not live up to the photo shoot.
The pancakes were served with sour cream. They are delicious and flavorful.
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