Savory pancakes are a delightful twist on the classic breakfast favorite, offering a hearty and flavorful meal option any time of the day. These Zucchini Pancakes with Garlic Yogurt Sauce are a perfect example of how simple ingredients can create a satisfying dish that is both healthy and delicious.
The combination of zucchini and cheese, enhanced by fragrant French herbs, brings a savory, aromatic touch to the pancakes. To complement this, a refreshing garlic yogurt sauce adds a tangy and creamy element, making each bite a perfect harmony of flavors.
These pancakes are not only delicious but also versatile. They can be served as a main dish, a side, or even a snack. Plus, they cater to various dietary needs, especially when made with chickpea flour for a diabetic-friendly version.
Why This Recipe is Timeless
The concept of vegetable-based pancakes spans many cultures and cuisines, from Korean pajeon to Indian cheela. This recipe builds on that timeless tradition by using zucchini, a nutrient-rich vegetable that’s both versatile and abundant. Zucchini pancakes are a fantastic way to incorporate more vegetables into your diet without compromising on flavor.
Their timeless appeal lies in their simplicity, adaptability, and comfort. These pancakes are ideal for those looking for a quick yet satisfying meal, and they can be easily customized with different herbs, spices, or cheese types to suit personal preferences. The garlic yogurt sauce, meanwhile, is a nod to the enduring popularity of yogurt-based dips in Mediterranean and Middle Eastern cuisines.
Full Recipe:
Ingredients
Pancakes:
- 1 medium zucchini, grated
- 2 eggs
- 30 ml milk
- 80 g flour (chickpea flour for a diabetic-friendly option)
- 150 g cheese (any melting cheese, such as mozzarella or cheddar)
- 1 tsp French herbs (a mix of thyme, rosemary, tarragon, and oregano)
- Salt and pepper to taste
Sauce:
- 1 cucumber, grated or finely diced
- 1 clove of garlic, minced
- 75 g plain yogurt
- 10 ml lemon juice
- Salt to taste
Prep Time
15 minutes
Cooking Time
20 minutes
Total Time
35 minutes
Servings
4
Step-by-Step Instructions
1. Prepare the Zucchini
Wash and grate the zucchini. Place the grated zucchini in a colander, sprinkle with a pinch of salt, and let it sit for 10 minutes to draw out excess moisture. Afterward, squeeze out as much liquid as possible using a clean kitchen towel or your hands. This step is crucial to prevent soggy pancakes.
2. Make the Batter
In a mixing bowl, whisk together the eggs and milk. Gradually add the flour, stirring until smooth. Fold in the grated zucchini, cheese, and French herbs. Season with salt and pepper to taste. The batter should be thick yet pourable.
3. Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease it with a small amount of oil or butter. Pour a ladleful of batter onto the skillet and spread it into a round shape. Cook each pancake for about 3-4 minutes on one side, then flip and cook for another 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter.
4. Prepare the Sauce
While the pancakes are cooking, prepare the garlic yogurt sauce. In a bowl, combine the grated cucumber, minced garlic, yogurt, and lemon juice. Mix well and season with salt to taste. Let the sauce chill in the refrigerator until ready to serve.
5. Serve
Serve the pancakes warm, with a generous dollop of garlic yogurt sauce on top or on the side. Garnish with fresh herbs or a sprinkle of paprika if desired.
Tips for Perfect Zucchini Pancakes
- Drain the Zucchini Thoroughly: Properly draining the zucchini ensures the pancakes hold their shape and have a pleasing texture.
- Use Chickpea Flour for a Healthier Twist: Chickpea flour not only makes the pancakes suitable for diabetics but also adds a slightly nutty flavor and increases the protein content.
- Experiment with Cheese: For a more robust flavor, try using aged cheeses like Parmesan or Gouda.
- Adjust the Consistency: If the batter feels too thick, add a little more milk; if it’s too thin, mix in a bit more flour.
Nutrition Facts (Per Serving)
- Calories: 230 kcal
- Carbohydrates: 12g
- Protein: 12g
- Fat: 14g
- Fiber: 2g
- Sugar: 3g
FAQs
1. Can I make the pancakes ahead of time?
Yes, you can prepare the pancakes in advance. Store them in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave before serving.
2. Can I freeze the pancakes?
Absolutely! Allow the pancakes to cool completely, then layer them with parchment paper to prevent sticking. Store in a freezer-safe container for up to 3 months. Reheat directly from frozen in a skillet or oven.
3. Can I substitute the zucchini?
If you don’t have zucchini, you can use other vegetables like grated carrots, sweet potatoes, or even spinach.
4. What can I use instead of yogurt in the sauce?
For a dairy-free option, you can use a plant-based yogurt or even a tahini-based sauce for a different flavor profile.
Storage Tips
- Refrigeration: Store leftover pancakes and sauce separately in airtight containers. The pancakes will last for up to 2 days, while the sauce will stay fresh for about 3 days.
- Freezing: As mentioned earlier, pancakes freeze well. The sauce, however, is best made fresh due to the cucumber’s high water content.
Why You’ll Love This Recipe
These Zucchini Pancakes with Garlic Yogurt Sauce are a celebration of simplicity and flavor. They’re packed with nutrients, thanks to the zucchini and chickpea flour, and are incredibly satisfying without being heavy. The garlic yogurt sauce adds a refreshing tang that cuts through the richness of the pancakes, creating a balanced and delightful dish.
Perfect for breakfast, lunch, or dinner, this recipe is a versatile addition to your culinary repertoire. Whether you’re cooking for yourself or hosting friends and family, these pancakes are sure to impress. Plus, they cater to various dietary preferences and restrictions, making them a crowd-pleaser.
Conclusion
In a world where convenience often takes precedence over quality, these Zucchini Pancakes stand out as a dish that’s both easy to make and packed with wholesome ingredients. They remind us that nutritious food can also be delicious and satisfying.
Whether you’re looking to incorporate more vegetables into your diet, try something new, or simply enjoy a comforting homemade meal, this recipe is a must-try. The combination of savory pancakes and a tangy garlic yogurt sauce is timeless, offering a delightful balance of flavors and textures that will keep you coming back for more.
So why wait? Head to your kitchen and whip up these delicious Zucchini Pancakes today. They’re quick, healthy, and guaranteed to brighten your day.
Happy cooking and enjoy every bite!