Zucchini or pumpkin pancakes

4 servings

20 minutes

Zucchini or pumpkin pancakes are a true embodiment of the warmth and coziness of Russian cuisine. This recipe likely has its roots in rural cooking, where every hostess aimed to create a tasty, simple, and hearty dish from available ingredients. Their taste is delicate with a light sweetness from the pumpkin or freshness from the zucchini, and the texture is airy and soft with a crispy crust. The pancakes are perfect for breakfast or a light dinner, especially with sour cream or honey added. They can be served as a standalone dish or as a side dish and can also be experimented with by adding herbs, cheese, or spices. A delicious, simple, and heartfelt dish that reminds one of childhood and family traditions.

Energy value per serving

• Calories: 418.1
• Proteins: 7.7g
• Fats: 28.9g
• Carbohydrates: 31.7g

Ingredients

• Zucchini: 1 pc
• Wheat flour: 1 glass
• Chicken egg: 2 pc
• Salt: to taste
• Sugar: to taste
• Vegetable oil: 100 ml

Cooking steps

1. Grate zucchini (or pumpkin) on a fine grater.

   Required ingredients:

   • Zucchini: 1 piece

2. Add salt, sugar, and eggs to taste, and mix everything well.

   Required ingredients:

   • Salt:  to taste
   • Sugar:  to taste
   • Chicken egg: 2 pieces

3. Gradually add flour to bring the dough to a sour cream consistency.

   Required ingredients:

   • Wheat flour: 1 glass

4. Pour oil into a heated pan and cook pancakes.

   Required ingredients:

   • Vegetable oil: 100 ml