These savory zucchini and vegetable pancakes are soft, flavorful, and packed with fresh vegetables like peppers and zucchini. Mozzarella adds a cheesy, melty touch, while the garlic sour cream sauce provides a tangy and refreshing side. Perfect for a light lunch or dinner, these pancakes are healthy and delicious!
Preparation Time:
- Prep Time: 20 minutes
- Resting Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 10 minutes
Ingredients:
For the Pancakes:
- 1 zucchini, grated
- Salt, to taste
- 2 eggs
- 1 teaspoon sugar
- 1 ½ cups milk
- 1 cup hot water (not boiling)
- 1 teaspoon fast-acting yeast
- 450 grams (1 lb) flour
- 2 bell peppers, diced
- Dill, chopped
- Parsley, chopped
- 100g (3.5 oz) mozzarella (for pizza), shredded
- Vegetable oil, for cooking
For the Garlic Sour Cream Sauce:
- ½ cup sour cream
- 2 cloves garlic, minced
- 1 cucumber, grated
- Salt, to taste
Directions:
Step 1: Prepare the Zucchini
- Grate 1 zucchini and sprinkle with salt. Leave for 15 minutes to draw out excess moisture.
- After 15 minutes, squeeze the liquid out of the zucchini using a clean cloth or your hands. 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.
- Flip and cook until golden brown on the other side.
- Repeat with the remaining batter.
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.
- Pair with a fresh green salad or a light vegetable soup for a complete meal.
Cooking Tips:
- Make sure to squeeze as much liquid as possible from the zucchini to prevent the pancakes from becoming soggy.
- Cook the pancakes on low heat to ensure they cook evenly and get a golden brown crust.
Nutritional Benefits:
- Zucchini is low in calories and high in fiber, vitamins, and antioxidants.
- Bell peppers provide a great source of vitamin C.
- Mozzarella adds protein and calcium to the dish.
Dietary Information:
- Vegetarian-friendly.
- Can be made gluten-free by substituting the flour with a gluten-free alternative.
Nutritional Facts (per serving, approx.):
- Calories: 250
- Carbohydrates: 30g
- Protein: 9g
- Fat: 10g
- Fiber: 3g
- Sodium: 400mg
Storage:
- Refrigeration: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave before serving.
- Freezing: You can freeze the pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in a pan or oven.
Why You’ll Love This Recipe:
- Healthy and Light: Loaded with fresh vegetables and herbs, these pancakes are nutritious and satisfying.
- Easy to Make: Simple ingredients and steps make this dish accessible for any home cook.
- Versatile: Perfect for any meal—breakfast, lunch, or dinner.
- Crowd-Pleaser: The cheesy, veggie-filled pancakes are sure to be a hit with both kids and adults.
Conclusion:
These zucchini and vegetable pancakes with a tangy garlic sour cream sauce are the perfect blend of healthy ingredients and delicious flavors. With tender zucchini, colorful bell peppers, and melted mozzarella, these pancakes are a great way to enjoy your vegetables in a fun and tasty way. Easy to prepare and packed with flavor, this recipe is bound to become a favorite in your household!
Frequently Asked Questions (FAQs):
- Can I make the batter ahead of time?
Yes, you can prepare the batter and refrigerate it for up to 24 hours before cooking. - What other vegetables can I add?
You can add grated carrots, spinach, or even corn for more variety. - Can I make these pancakes gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend. - Can I bake these instead of frying?
Yes, you can bake them in a preheated oven at 180°C (350°F) for about 15-20 minutes or until golden. - Can I make this recipe vegan?
To make it vegan, substitute the eggs with a flax egg and use a dairy-free cheese and milk. - How do I prevent the pancakes from sticking to the pan?
Ensure the pan is properly greased with oil and preheated before adding the batter. - What can I use instead of mozzarella?
You can use cheddar, feta, or any other melting cheese you prefer. - Can I freeze the batter?
It’s better to freeze the cooked pancakes rather than the raw batter for best results. - What can I serve with these pancakes?
Serve with the garlic sour cream sauce, or try with salsa, guacamole, or a side salad. - How do I reheat the pancakes?
Reheat in a hot skillet for a few minutes on each side, or in the microwave for about 30 seconds.