Pancakes with zucchini and bell pepper
4 servings
30 minutes
Zucchini and bell pepper pancakes are a bright and aromatic dish of European cuisine that combines the tenderness of the batter with the juiciness of vegetables. The history of these pancakes goes back to the tradition of adding seasonal vegetables to familiar dishes, turning them into light yet hearty snacks. Zucchini adds softness and a slight sweetness to the pancakes, while bell pepper adds fresh, slightly spicy notes. The dish is perfect for breakfast, a light lunch, or an original appetizer on a festive table. It can be served with various sauces—sour cream, yogurt, or spicy seasonings—enhancing the flavor palette. The simplicity of preparation makes these pancakes accessible even for novice cooks, while their rich taste and appetizing aroma turn a meal into a true pleasure.
1
For the batter. Whisk the eggs lightly. Add salt and sugar and whisk again lightly. Pour in the milk, mix, and gradually add flour while mixing with a whisk. Depending on the size of the milk glass, the amount of flour may vary slightly. The consistency of the batter should be like liquid sour cream.
- Chicken egg: 3 pieces
- Salt: 0.7 teaspoon
- Sugar: 0.7 teaspoon
- Milk: 3 glasss
- Wheat flour: 200 g
2
For the filling. Wash, peel, and cut the pepper and zucchini into thin strips. If the zucchini is not young, peel the skin off.
- Sweet pepper: 1 piece
- Zucchini: 1 piece
3
Preparation. Place some pepper and zucchini in the pan. Hold for no more than 20 seconds, then pour the batter. Fry the resulting pancake on both sides.
- Sweet pepper: 1 piece
- Zucchini: 1 piece
- Vegetable oil: 50 ml