Pancakes from vegetable marrows you can prepare all summer, but alsoin autumn it is not necessary to leave them. While the markets are selling cheap, young zucchini, these savory pancakes can decorate our table. They are prepared without sugar, with a small amount of flour, much smaller than the traditional pancakes - by using the squash pulp.
The amount of flour specified in the recipe, a little bit about. You can add a little more or less - depending on what kind of consistency have yogurt.
If you do not want these tasty pancakeszucchini turned thick, the dough should be thick. In this case too pancakes from the batter may tear when you turn them. So use the "trial and error": if the damn breaks in the pan, add a little flour into the dough before frying the next, or if it is too thick - add a little yogurt to pancakes test.
Kefir making pancakes from zucchini is very delicate, and can be quite difficult to turn them whole. Therefore, to make the process easier, use a smaller-sized pan.
By the way, on this page you can find the recipe for zucchini in batter - one more useful low-calorie summer meal.
Ingredients for "Pancakes from vegetable marrows - the most delicious recipe":
2 zucchini zucchini (about 700 g);
1 cup flour (a little more or less);
1.5 cups of plain unsweetened yogurt;
a small bunch of fresh dill (. 1 tablespoon chopped);
a small bunch of fresh parsley (. 1 tablespoon chopped);
1 tbsp. spoon of butter for the dough, plus oil for frying;
Salt to taste (about 0.5 teaspoon);
. 1 hour spoon of baking powder (baking soda);
a bit of butter.
Recipe "Pancakes from vegetable marrows - the most tasty recipe":
Prepare all ingredients: Wash zucchini, remove the salt, baking soda, flour, eggs, butter and vegetable oil.</ P>
Grate the zucchini on a coarse grater, and thensqueeze the juice from the gauze (we will use only the pulp of zucchini in this recipe, but Juice throw), or pass them through a juicer, pour the juice and use the flesh as I did. Put the squash flesh into a large bowl.</ P>
Beat the eggs and add them to the bowl.</ P>
Salt dough squash pancakes.</ P>
Add baking soda in a bowl.</ P>
Mix all ingredients whisk.</ P>
Add a bowl of chopped fresh dill and parsley.</ P>
Pour all the yogurt and mix.</ P>
Gradually add the flour, start with a spoon and add, stirring constantly, until the mixture reaches the consistency of the average density of sour cream.</ P>
Once you get the desired consistency, stir in 1 tablespoon of oil to the mixture.</ P>
Set aside the bowl with the dough aside for about 20-30 minutes.</ P>
Heat a frying pan over medium heat. Spread it with a small amount of oil (I just put a little oil on a paper towel, and then smeared them skillet before frying each pancake). And fry the pancakes one by one.
Pour into the pan 3-4 tablespoons of the mixture, tilt or turn it to spread out the dough evenly.</ P>
Once one side is done, turn the pancake to the other side.</ P>
Fry a few more minutes on the other side - until done.</ P>
Put the finished pancake on a plate and coat it with oil.
Repeat these steps with all other pancakes.</ P>
Turn over the stack of pancakes on its head (pancakes, cooked first, and first served).</ P>
Fold them tubes and serve with sour cream.
Bon Appetit!</ P> </ Div>