Yeast pancakes with zucchini
6 servings
100 minutes
Yeast pancakes with zucchini are a tender and airy dish that harmoniously combines the softness of the dough and the juiciness of zucchini. Their roots go back to Russian cuisine, where pancakes have long been a symbol of cozy home gatherings. Thanks to the yeast, the dough becomes especially fluffy, while zucchini adds a light freshness and pleasant sweetness. Garlic and dill add spiciness and aroma, making these pancakes not just a snack but a full culinary masterpiece. They can be served with sour cream, yogurt or light sauces, as well as a side dish for meat and vegetable dishes. Perfect for family breakfasts or festive gatherings. They are easy to prepare and always delight with their appetizing appearance and rich flavor.
1
Heat the milk. Pour 30 ml into a separate container.
- Milk: 330 ml
2
Mix milk, salt, eggs, and whisk.
- Milk: 330 ml
- Salt: 1 teaspoon
- Chicken egg: 2 pieces
3
Add flour (sifting is not necessary). Mix until lumps disappear.
- Premium wheat flour: 400 g
4
Prepare the yeast: add sugar and yeast to 30 ml of warm milk. Mix well and let it sit for 10 minutes. Then pour into the dough and let it rise in a warm place for 40-60 minutes.
- Milk: 330 ml
- Sugar: 0.5 teaspoon
- Dry yeast: 2 teaspoons
5
Prepare the zucchini: if they are young, there is no need to peel the skin, just grate them on a coarse grater.
- Zucchini: 500 g
6
After the dough increases in volume, add zucchini, finely chopped garlic, and dill, and mix everything thoroughly.
- Zucchini: 500 g
- Garlic: to taste
- Dill: to taste
7
Fry pancakes in vegetable oil over medium heat.
- Vegetable oil: 3 tablespoons