Pumpkin and Zucchini Pancakes
2 servings
20 minutes
Pumpkin and zucchini pancakes are a true embodiment of autumn coziness and home warmth. In Russian cuisine, pumpkin dishes have always been valued for their tenderness and sweet taste, while the addition of zucchini gives them lightness and juiciness. These pancakes come out with a crispy crust on the outside and soft inside, with subtle notes of pumpkin harmoniously complemented by the freshness of zucchini. They are perfect for breakfast or a light dinner, especially when served with sour cream or fragrant honey. The simplicity of preparation makes them accessible even for novice cooks, while the possibility to experiment with add-ins allows everyone to find their perfect flavor. Pancakes delight both adults and children, turning an ordinary day into a celebration of comfort and taste.
1
Grate the pumpkin and zucchini on a coarse grater. Add salt and let sit for 3-5 minutes to allow the vegetables to release juice. Squeeze out and drain excess liquid to avoid adding extra flour.
- Courgette: 1 piece
- Pumpkin: 400 g
- Salt: to taste
2
Add flour, starch, egg and mix well.
- Wheat flour: 2 tablespoons
- Chicken egg: 1 piece
- Starch: 1 teaspoon
3
Heat the pan over medium heat and grease it with oil.
- Vegetable oil: to taste
4
Spoon each pancake onto the frying pan.
5
When one side turns golden brown, flip it and press with a spoon. You can repeat this maneuver several times to ensure the pancakes are well cooked.
