These Zucchini and Vegetable Pancakes are light, flavorful, and a perfect way to incorporate vegetables into your meal. The combination of zucchini, bell peppers, and mozzarella creates a savory and satisfying dish, while the garlic sour cream sauce adds a refreshing and creamy contrast. These pancakes are perfect for breakfast, brunch, or even a light dinner when paired with a fresh salad or vegetable soup.
Preparation Time
- Prep time: 25 minutes (including resting time for dough)
- Cooking time: 20 minutes
- Total time: 45 minutes
Ingredients
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For the Pancakes:
- 2 medium-sized zucchinis
- 2 eggs
- Pinch of salt
- 1 teaspoon sugar
- 1 ½ cups milk
- 1 cup hot water (not boiling)
- 1 teaspoon fast-acting yeast
- 450g (1 lb) all-purpose flour
- 2 bell peppers, diced
- Fresh dill, chopped (about 2 tablespoons)
- Fresh parsley, chopped (about 1 tablespoon)
- 100g shredded mozzarella
- Vegetable oil for cooking
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For the Garlic Sour Cream Sauce:
- ½ cup sour cream
- 2 cloves garlic, minced
- 1 cucumber, grated
- Salt, to taste
Instructions
Step 1: Prepare the Zucchini
- Grate the zucchinis and place them in a colander lined with a clean cloth or paper towels. Add a pinch of salt and toss gently.
- Let the zucchini sit for 15 minutes to release excess moisture.
- After 15 minutes, squeeze the liquid out of the zucchini using your hands or a cloth. Set aside.
Step 2: Make the Dough
- In a large bowl, whisk together 2 eggs, a pinch of salt, and 1 teaspoon sugar.
- Add 1 ½ cups milk and 1 cup hot water (not boiling), stirring to combine.
- Stir in 1 teaspoon fast-acting yeast and 450g (1 lb) of flour. Mix until a smooth batter forms.
- Cover the bowl with plastic wrap and place it in a warm spot for 30 minutes to allow the dough to rise.
Step 3: Prepare the Vegetables
- Dice 2 bell peppers and chop fresh dill and parsley.
- Once the dough has risen, mix in the diced peppers, chopped herbs, and the squeezed zucchini.
- Stir in 100g shredded mozzarella for extra flavor.
Step 4: Cook the Pancakes
- Heat a pan over low heat and add a small amount of vegetable oil.
- Pour a ladleful of the batter into the pan and cook until the pancake is golden brown on one side, about 2-3 minutes.
- Flip the pancake and cook until golden brown on the other side, about 2-3 more minutes.
- Repeat with the remaining batter, adding more oil to the pan as needed.
Step 5: Make the Garlic Sour Cream Sauce
- In a small bowl, mix ½ cup sour cream, 2 minced garlic cloves, 1 grated cucumber, and salt to taste.
- Stir well and refrigerate until ready to serve.
Serving Suggestions
- Serve the pancakes hot with the garlic sour cream sauce on the side for dipping.
- Pair with a fresh green salad or a light vegetable soup for a complete, balanced meal.
Cooking Tips
- Squeeze the Zucchini: Make sure to squeeze out as much liquid as possible from the zucchini to prevent the pancakes from becoming soggy.
- Cook on Low Heat: Cook the pancakes on low heat to ensure they cook evenly and get a golden brown crust without burning.
Nutritional Benefits
- Zucchini: Zucchini is low in calories and high in fiber, vitamins, and antioxidants, making it great for digestion and overall health.
- Bell Peppers: Bell peppers provide an excellent source of vitamin C, which boosts the immune system and helps with skin health.
- Mozzarella: Mozzarella adds protein and calcium to the dish, supporting muscle health and strong bones.
Why You’ll Love This Recipe These zucchini and vegetable pancakes are a versatile and delicious dish that’s packed with flavor. The combination of fresh vegetables, herbs, and mozzarella creates a satisfying, savory pancake that is perfectly complemented by the creamy garlic sour cream sauce. It’s a great way to enjoy a healthy, vegetable-packed meal that’s both easy to make and filling.
Frequently Asked Questions
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Can I use a different type of cheese? Yes, you can substitute the mozzarella with other cheeses like cheddar, feta, or goat cheese for a different flavor.
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Can I make this recipe ahead of time? Yes, you can prepare the batter and refrigerate it overnight. Cook the pancakes when you’re ready to serve.
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Can I freeze these pancakes? Yes, you can freeze the cooked pancakes by placing them in a single layer on a baking sheet and freezing them. Once frozen, transfer them to a zip-lock bag and store for up to 2 months. Reheat in the oven before serving.
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Can I add other vegetables to the pancakes? Yes, you can add other vegetables like spinach, grated carrots, or mushrooms for extra flavor and nutrition.
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Can I make the sauce ahead of time? Yes, the garlic sour cream sauce can be made ahead of time and stored in the refrigerator for up to 2 days.