Zucchini pancakes with sour cream and nutmeg
4 servings
10 minutes
Zucchini pancakes with sour cream and nutmeg are an amazing combination of tenderness and spice inspired by American cuisine. They gain a light airiness from the sour cream and eggs, while nutmeg adds warm, deep notes. Zucchini makes the pancakes juicy and soft, and vanilla and cinnamon add a subtle sweetness. In America, similar dishes are often prepared for breakfast or as a light snack. The pancakes pair perfectly with sour cream or fruit jam, creating a balance between sweet and spicy flavors. They can be served as a standalone dish or as an accompaniment to main courses. They are easy to prepare and consistently evoke a cozy, homey feeling.
1
Heat the pan with oil well. Whisk the eggs, sour cream, butter, vanilla, and sugar until light foam forms. Add the mixture to the grated zucchini and mix.
- Chicken egg: 2 pieces
- Sour cream 35%: 2 tablespoons
- Vegetable oil: 3 tablespoons
- Vanillin: pinch
- Sugar: 2 tablespoons
- Courgette: 1 piece
2
In a separate bowl, whisk together flour, salt, nutmeg, and baking powder. Add the dry ingredients to the main mixture and mix thoroughly with a spoon.
- Wheat flour: 1 glass
- Salt: pinch
- Ground nutmeg: 1.4 teaspoon
- Baking powder (raising agent): 1 teaspoon
3
Fry the pancakes on both sides until golden brown. Transfer the finished pancakes to parchment paper and let excess fat drain. Serve warm with sour cream or jam.
- Sour cream 35%: 2 tablespoons
