Ingredients

For the Pancakes

• Zucchini: 1, grated
• Salt: to taste
• Eggs: 2 large
• Sugar: 1 teaspoon
• Milk: 1 ½ cups
• Hot Water: 1 cup (not boiling)
• Fast-Acting Yeast: 1 teaspoon
• Flour: 450 grams (1 lb)
• Bell Peppers: 2, diced
• Dill: to taste, chopped
• Parsley: to taste, chopped
• Mozzarella Cheese: 100g (3.5 oz), shredded
• Vegetable Oil: for cooking

For the Garlic Sour Cream Sauce

• Sour Cream: ½ cup
• Garlic: 2 cloves, minced
• Cucumber: 1, grated
• Salt: to taste

Steps to Make It

Step 1: Prepare the Zucchini

1. Grate the zucchini and sprinkle with a pinch of salt. Let it sit for 5-10 minutes, then squeeze out excess water using a clean cloth or paper towel.
2. Set the drained zucchini aside for the pancake batter.

Step 2: Mix the Pancake Batter

1. In a large mixing bowl, beat the eggs with 1 teaspoon of sugar and a pinch of salt.
2. Add the milk and hot water, stirring until well combined.
3. Sprinkle in the fast-acting yeast and give it a quick stir.
4. Gradually add the flour, stirring continuously to avoid lumps. You’re aiming for a thick yet pourable consistency.
5. Fold in the grated zucchini, diced bell peppers, chopped dill, parsley, and shredded mozzarella cheese.
6. Let the batter rest for 10-15 minutes, allowing the yeast to activate slightly and enhance the texture of the pancakes.

Step 3: Cook the Pancakes

1. Heat a non-stick skillet or griddle over medium heat and add a small amount of vegetable oil.
2. Pour a ladle of batter onto the skillet, spreading it out evenly to form a round pancake.
3. Cook each side for 2-3 minutes, or until golden brown and cooked through.
4. Transfer to a plate and repeat with the remaining batter, adding oil as needed.

Step 4: Make the Garlic Sour Cream Sauce

1. In a small bowl, combine the sour cream, minced garlic, grated cucumber, and a pinch of salt.
2. Mix well and adjust seasoning to taste. If you prefer a thinner consistency, you can add a splash of water or additional sour cream.
3. Set the sauce aside until ready to serve.

Step 5: Serve the Pancakes

1. Stack the warm pancakes on a serving plate and garnish with extra dill and parsley if desired.
2. Serve with the garlic sour cream sauce on the side for dipping, or spread a dollop on each pancake.

Nutrition Facts (per serving)

Estimated for one serving of pancakes with sauce (recipe makes 4 servings)

• Calories: ~320
• Protein: 12 grams
• Carbohydrates: 35 grams
• Fat: 14 grams
• Fiber: 3 grams
• Sugars: 5 grams
• Sodium: 300 mg

FAQs

Q: Can I use another type of cheese instead of mozzarella?
A: Yes, you can substitute mozzarella with cheddar, feta, or any mild cheese that melts well. Each cheese will add a unique flavor to the pancakes.

Q: Can I make these pancakes without yeast?
A: If you prefer not to use yeast, add an extra 1/2 teaspoon of baking powder instead. The pancakes will still be fluffy, though the texture may be slightly different.

Q: Can I make the garlic sour cream sauce ahead of time?
A: Absolutely. Prepare the sauce up to a day in advance and store it in an airtight container in the refrigerator. Just give it a quick stir before serving.

Q: Are these pancakes suitable for freezing?
A: Yes, you can freeze them. Place the cooled pancakes in a single layer on a baking sheet to freeze, then transfer them to an airtight container or freezer bag. Reheat from frozen in the oven at 350°F (175°C) until hot.

Tips for Making the Best Zucchini Pancakes

• Use Fresh Ingredients: Fresh zucchini and herbs provide the best flavor and texture for these pancakes.
• Avoid Overmixing: Mix the batter until just combined to keep the pancakes light and fluffy.
• Draining the Zucchini: Squeezing out excess moisture from the zucchini is essential to prevent soggy pancakes. A clean kitchen towel works well for this task.
• Consistent Heat: Medium heat is ideal to cook the pancakes through without burning them. Adjust the heat as needed to achieve a golden, crisp exterior.
• Customize Your Herbs: Feel free to adjust the amount of dill and parsley or add other herbs like basil or chives for extra flavor.

Storage Tips

• Refrigeration: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave.
• Freezing: As mentioned, these pancakes freeze well. Just be sure they are completely cooled before freezing. For best results, reheat them in the oven directly from frozen.

Conclusion

Savory Zucchini Pancakes with Garlic Sour Cream Sauce offer a delicious and nutritious way to enjoy vegetables in a unique format. With a perfectly fluffy texture and bursts of flavor from the cheese and herbs, these pancakes are sure to become a family favorite. They’re versatile enough to serve as a main dish or a side, and the garlic sour cream sauce adds a zesty, creamy touch that complements the pancakes beautifully. Try this recipe for a satisfying meal or snack, and experiment with your own favorite herbs and spices for a personalized touch. Enjoy your pancakes warm, with plenty of sauce for dipping, and relish the comforting flavors of this delightful dish!