Zucchini pancakes with apple topping
4 servings
40 minutes
The mass harvest of apples and zucchini falls at the same time, so it is logical to combine them in one dish. The level of "fruitiness" is easy to adjust to your taste. If you put more grated zucchini in the dough , you can supplement such pancakes with nutmeg, pepper and even garlic, emphasizing their vegetable essence. If you have more apple, feel free to put raisins and cinnamon in the dough and turn the pancakes into a dessert. We took exactly half of each, and also "baked" a piece of apple to one side of the pancakes for beauty. But keep in mind that, in addition to taste, apples also give a lot of juice, and the grated zucchini must then be squeezed out well, otherwise the dough will have to be "strengthened" with flour, which will kill all the zucchini tenderness.
1
Peel the zucchini and grate it coarsely.
- Zucchini: 500 g
2
Drain in a colander and squeeze well, gathering the pulp in handfuls.
3
Grate the lemon zest with a fine grater.
- Lemon: 0.5 piece
4
Peel the apples, cut them in half, and remove the core.
- Apple: 500 g
5
Slice 1 apple into circles. Sprinkle with lemon juice to prevent browning.
- Lemon: 0.5 piece
6
Grate the remaining apples on a coarse grater, squeeze out the juice, and sprinkle with lemon juice to prevent browning.
- Lemon: 0.5 piece
7
Mix grated zucchini, apples, sugar, add lemon zest, cinnamon, and salt.
- Zucchini: 500 g
- Apple: 500 g
- Ground cinnamon: pinch
- Salt: pinch
- Sugar: 50 g
8
Beat the egg separately in a bowl with a fork and add it to the zucchini-apple mixture. Mix thoroughly.
- Chicken egg: 1 piece
9
Add the sifted flour with baking powder and mix the dough thoroughly.
- Wheat flour: 100 g
- Baking powder (raising agent): 1 teaspoon
10
Heat vegetable oil in a pan and spoon the dough into pancakes, spaced apart.
- Vegetable oil: 50 ml
11
While the pancakes are browning on one side, place a slice of apple on the raw side.
- Apple: 500 g
12
Carefully flip the pancakes to the other side and let them brown nicely. Serve the pancakes hot, drizzled with balsamic, with sour cream or jam.
- Balsamic glaze: to taste
- Sour cream: to taste
