Description
Pancakes from zucchini - the original and delicious dish. Preparing it is no more difficult than pancakes, from simple ingredients. Pancakes can be served for Breakfast or as an addition to lunch or dinner. Zucchini pancakes can be eaten just like that, with sour cream, wrap filling in them, even collect them from a snack cake.
Ingredients
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Zucchini
1 piece
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Parsley
0.5 coup
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Dill
0.5 coup
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Chicken egg
2 piece
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Milk
250 ml
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Salt
1 pinch
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Sugar
1 tsp
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Yeast
10 g
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Vegetable oil
2 Tbsp
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Flour
200 g
Cooking
Here are the products we need. Zucchini is better to use young with thin skins, you can substitute the zucchini to take zucchini.
Pressed yeast "Luxury Extra" combine with sugar and a teaspoon of flour, add 50 ml of warm milk, stir well until smooth.
Zucchini cut into slices, coarsely chop the greens.
Shred zucchini and greens with a blender into a puree.
To be connected in a suitable ware flour, vegetable puree, eggs, yeast, salt and milk. For convenience, I punched the dough blender that helps get rid of lumps. Cover the dough, put in a warm place for 45-60 minutes to rise.
Pressed yeast "Luxury Extra" work just fine, the dough rises great! Well heats the pan, grease it with oil with a brush if no brush, you can slice potatoes as did our grandmothers. The tuber is cut smoothly with a knife, strung on a fork, dip a slice in butter and then coat the pan before each new pancake.
Pour the dough with a ladle. The dough is very delicate, so do not try to make too big of pancakes, because you will be hard pressed to turn them over, so as not to break. I had a couple of gusts of pancakes. That's the beauty we get!
After about a minute and a half of roasting, the dough hook with a spatula and turn the pancake to the other side. As soon as the damn suramanee on the other side, remove from the pan.
Ready squash pancakes folded neat pile and serve with sour cream or yogurt.
Spread the pancake cottage cheese with herbs, or toppings of cheese and herbs, roll roll and serve as a snack.
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