Zucchini Pancakes

Zucchini Pancakes

Zucchini pancakes rise airier when baked and become looser than normal pancakes. In the USA, a special baking powder is used, which is already mixed with baking soda. For the zucchini pancakes, first melt the butter and allow to cool slightly. Mix flour with 2 slightly heaped teaspoons baking powder and baking soda in a bowl and stir with milk until smooth. Stir a medium organic egg into the pancakes dough and finally stir in the cooled butter. Grate the zucchini into fine strips, as shown in the picture above, and stir into the dough. Peel the shallots and garlic, cut into very fine cubes and mix into the dough. Season the dough with salt and pepper. Cut the chives into fine rolls, chop the parsley finely and stir into the dough with the Parmesan cheese. Heat margarine in portions in a coated pan and bake 9 small zucchini pancakes one after the other. Put half a ladle of dough in the pan and bake at medium temperature until the surface is slightly sticky and small bubbles form. Turn the pancakes over and finish baking from the other side.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
476 kcal
39 g
14 g
31 g

(C)opyright by Marions Kochbuch