Zucchini Puree Pancakes
4 servings
30 minutes
Zucchini puree pancakes are a delicate and airy dish of Russian cuisine that captivates with its lightness and rich flavor. Inspired by traditional Russian pancakes, they gain special softness from the zucchini puree that gives the batter a velvety texture. The light sweetness of sugar highlights the natural freshness of zucchini, while butter adds a subtle creamy note. These pancakes are perfect for breakfast or a light dinner and are served with sour cream, honey, or jam. Their soft texture and aromatic crust create a cozy atmosphere, and their simplicity makes them accessible even for novice cooks. Try them freshly made, and they will become your favorite homemade treat!
1
Boil the zucchini in a small amount of water for a couple of minutes. Drain the water. Mash into a puree. Add butter to the hot puree, mix, and cool.
- Zucchini: 1 kg
- Butter: 3 tablespoons
2
Beat eggs into the cooled puree, add salt and sugar, mix everything, then add flour and baking soda; then stir the dough and beat until bubbles appear.
- Chicken egg: 3 pieces
- Salt: to taste
- Sugar: 0.3 glass
- Wheat flour: 2 glasss
- Baking soda: 2 g
3
After that, pour the batter with a spoon onto a well-heated, well-greased skillet.
- Vegetable oil: 5 tablespoon
