Ingredients

For the Pancakes:

• 1 medium zucchini (300 g), grated
• 4 eggs
• 1 tsp salt
• 1 tsp baking powder
• 250 g all-purpose flour
• 400 ml milk
• 1 garlic clove, grated or finely chopped
• 30 g dill, finely chopped
• 20 g melted butter
• Vegetable oil (for frying)

For the Filling:

• 30 g green onions, finely chopped
• 250 g mushrooms (such as champignons), finely chopped
• 30 g butter
• 100 g processed cheese, melted
• Salt to taste

For Baking:

• 2–3 g butter (for each pancake roll)

How to Make Savory Zucchini Pancakes with Mushroom and Cheese Filling

Step 1: Prepare the Zucchini

1. Grate and Salt: Grate the zucchini on a fine grater. Sprinkle with salt and let it sit for 15 minutes. This helps draw out excess moisture.
2. Squeeze Out Liquid: Place the zucchini in a clean kitchen towel and squeeze out as much liquid as possible. Set aside.

Step 2: Make the Pancake Batter

1. Beat the Eggs: In a large mixing bowl, whisk the eggs with a pinch of salt until frothy.
2. Add Dry Ingredients: Sift the baking powder and flour into the eggs, stirring to combine.
3. Incorporate Milk Gradually: Slowly pour in the milk while stirring to prevent lumps.
4. Flavor the Batter: Add the grated garlic, chopped dill, and melted butter to the batter. Stir until smooth.
5. Add Zucchini: Mix the prepared zucchini into the batter, ensuring an even distribution.

Step 3: Cook the Pancakes

1. Heat the Pan: Heat a non-stick skillet over medium heat and lightly grease with vegetable oil.
2. Cook the Pancakes: Pour a ladleful of batter into the pan, spreading it into a thin, even layer. Cover the pan and cook for 2-3 minutes on one side, then flip and cook for another 2-3 minutes.
3. Repeat: Continue until all the batter is used, stacking the cooked pancakes on a plate.

Step 4: Prepare the Filling

1. Sauté the Onions and Mushrooms: In a skillet, melt 30 g of butter over medium heat. Add the green onions and sauté for 1-2 minutes until fragrant. Add the mushrooms and cook for 5-7 minutes, stirring occasionally, until softened.
2. Season and Add Cheese: Season the mushrooms with salt, then stir in the melted processed cheese. Mix well until the filling is creamy and well-combined. Remove from heat.

Step 5: Assemble the Pancake Rolls

1. Fill the Pancakes: Place a generous spoonful of the mushroom and cheese filling on each pancake. Spread evenly, then roll the pancake tightly into a log.
2. Prepare for Baking: Arrange the rolled pancakes on a baking sheet lined with parchment paper. Dot each roll with a small amount of butter.

Step 6: Bake

1. Preheat the Oven: Preheat your oven to 200°C (392°F).
2. Bake the Pancakes: Bake the pancakes for 7 minutes, or until the edges are slightly crisp and the butter has melted.

Step 7: Serve

1. Garnish: Garnish the pancakes with additional dill or green onions if desired.
2. Enjoy: Serve warm as a standalone dish or with a side salad for a complete meal.

Tips for Making Perfect Savory Pancakes

1. Drain the Zucchini Well: Removing excess liquid ensures the batter isn’t too runny and the pancakes hold their shape.
2. Use a Non-Stick Pan: A good-quality non-stick pan makes flipping pancakes easier and prevents sticking.
3. Customize the Filling: Experiment with different cheeses, herbs, or vegetables to suit your taste. Spinach, ricotta, or caramelized onions make excellent additions.
4. Make-Ahead Option: Cook the pancakes and filling ahead of time. Assemble and bake just before serving.
5. Serve with Sauce: Pair the pancakes with sour cream, yogurt, or a creamy garlic dip for extra flavor.

Nutrition Facts (Per Serving)

• Calories: 350 kcal
• Protein: 12 g
• Carbohydrates: 30 g
• Fat: 18 g
• Fiber: 3 g
• Sodium: 400 mg

FAQs

1. Can I make the pancakes gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend.

2. Can I use other vegetables instead of zucchini?
Absolutely! Grated carrots, sweet potatoes, or even spinach can be used as alternatives.

3. How do I store leftovers?
Place the pancakes in an airtight container and refrigerate for up to 3 days. Reheat in the oven or skillet before serving.

4. Can I freeze the pancakes?
Yes! Wrap each pancake individually in plastic wrap and freeze for up to 2 months. Thaw and bake as directed.

5. Can I use fresh cheese instead of processed cheese?
Of course! Cream cheese, grated cheddar, or mozzarella work well as substitutes.

Storage Tips

1. Refrigeration: Store leftover pancakes in an airtight container for up to 3 days.
2. Freezing: For longer storage, freeze individual pancakes wrapped in plastic wrap. Thaw overnight in the refrigerator before reheating.
3. Reheating: Reheat pancakes in the oven at 180°C (356°F) for 10 minutes or in a skillet over medium heat until warmed through.

Why This Recipe is a Classic

Savory pancakes are beloved across many cultures for their versatility and ease of preparation. This recipe elevates the concept by incorporating zucchini for moisture and nutrition, while the rich mushroom and cheese filling adds indulgence. The result is a dish that’s both comforting and refined.

The timelessness of this recipe lies in its adaptability. It can be served as a casual weeknight dinner, a brunch centerpiece, or even an appetizer at gatherings. Its balance of flavors and textures ensures it remains a favorite for years to come.

Conclusion

Savory Zucchini Pancakes with Mushroom and Cheese Filling is more than just a recipe; it’s a celebration of flavors and textures that bring people together. From the tender zucchini pancakes to the creamy, cheesy filling, every bite is a delightful experience.

This dish combines tradition with creativity, making it a timeless addition to any meal. Whether you’re cooking for family or entertaining guests, these pancakes promise to impress. Take the time to prepare this recipe, and enjoy the satisfaction of creating something truly delicious and memorable.