Kefir zucchini pancakes

4 servings

20 minutes

Kefir zucchini pancakes are a delicate dish of European cuisine, combining the lightness of kefir dough with the juiciness of zucchini. Their history traces back to traditional home recipes where kefir was used to add softness and a slight tang to the dough. The taste of the pancakes is wonderfully balanced – the tender texture with a subtle spicy hint of khmeli-suneli and a slight saltiness makes them versatile for any meal. They can be served with sour cream or fresh herbs, enjoying their warmth and aroma. These pancakes are an ideal solution for a light breakfast or hearty snack, and their simplicity in preparation makes them accessible even for beginner cooks.

Energy value per serving

• Calories: 71.9
• Proteins: 3.3g
• Fats: 2.2g
• Carbohydrates: 9.5g

Ingredients

• Wheat flour: 30 g
• Zucchini: 1 pc
• Chicken egg: 1 pc
• Kefir 3.2%: 30 ml
• Salt: 3 g
• Khmeli-suneli: 1 g

Cooking steps

1. Grate the zucchini on a coarse grater.

   Required ingredients:

   • Zucchini: 1 piece

2. Add all the other ingredients in the specified proportions.

   Required ingredients:

   • Wheat flour: 30 g
   • Chicken egg: 1 piece
   • Kefir 3.2%: 30 ml
   • Salt: 3 g
   • Khmeli-suneli: 1 g

3. Knead the liquid dough.

4. Pour with a ladle onto a well-heated skillet, previously greased with melted butter.

5. Fry on both sides for no more than 1 minute. Then keep all the fried pancakes under a lid for a minute.