These zucchini pancakes are a family favorite! A simple yet delectable treat that everyone at the table will adore.
These zucchini pancakes are so delicious it’s almost scandalous! Airy, light, and tender—these pancakes are irresistibly good. You’ll find yourself reaching for more without realizing how quickly these pancakes disappear from the plate. Their flavor is unparalleled, and the preparation is incredibly easy. Let’s give it a try!
Ingredients:
- Zucchini: 200 grams (7 ounces)
- Kefir: 150 milliliters (2/3 cup)
- Your favorite herbs: 1 tablespoon
- Butter: 40 grams (3 tablespoons)
- Chicken eggs: 2
- Flour: 150 grams (1 1/4 cups)
- Vegetable oil: 2 tablespoons
- Salt: 1/4 teaspoon
- Ground pepper: 1/4 teaspoon
Instructions:
Prepare the Batter:
Beat the eggs, add salt and pepper. Gradually stir in kefir and sifted flour.
Prepare the Zucchini:
If the zucchini is young, there’s no need to peel it. Grate it finely using a grater.
Chop the Herbs:
Finely chop your favorite herbs.
Combine Ingredients:
Mix the grated zucchini with the kefir and flour mixture. Stir well. Finally, add vegetable oil and mix again.
Cook the Pancakes:
Heat a skillet, grease it with vegetable oil, and evenly spread the batter across the surface. Cook the first pancake. You may not need to grease the skillet for the subsequent pancakes.
Adjust the Heat:
Keep the heat moderate, and cook the pancakes on medium heat on both sides until they acquire a golden color.
Serve with Butter:
Transfer the finished zucchini pancakes to a plate, spreading butter between each layer.
Savor the simplicity and delightful taste of these zucchini pancakes—a recipe that’s sure to become a beloved family tradition!
