Zucchini pancakes with cottage cheese are a variation of the popular zucchini pancakes. Do not be afraid of an unusual combination of ingredients - it turns out very tasty and unusual. Sour cream can be served with such pancakes. As a cold appetizer, pancakes are just perfect, they can also be served on festive table serve, especially if the feast is summer. When planning some trips, when you have to satisfy your hunger on the go, you can take these pancakes with you by putting them in a plastic bag or a plastic container.
Ingredients
- 1 zucchini
- 200 g cottage cheese
- 2 chicken eggs
- 100 g wheat flour
- 1 tsp salt
- spices to taste
- oil for frying - 3-4 tbsp. l.
Cooking
1. To make the pancakes as tender as possible, you need to peel the zucchini. Then the vegetable must be grated on a coarse or fine grater. It can also be ground in a food processor. Transfer the grated zucchini to a bowl or pan to prepare the dough.
2. Pour fresh cottage cheese into a bowl. You can grind it in advance to a more homogeneous state.
3. Beat a couple of fresh chicken eggs into a bowl. If the eggs are small, then you can add three things.
4. Add wheat flour to the bowl. Whole grain flour can also be used if desired - the taste will not suffer, but the pancakes will turn out healthier.
5. Salt the ingredients and add spices as desired, mix everything well, rub the cottage cheese grains, then the dough will turn out to be homogeneous.
Zucchini pancakes have long been a favorite dish of many. They are prepared both without additives and with various additions. With carrots, cheese, mushrooms, boiled meat and so on. I have a version with cottage cheese and garlic. Healthy, tasty and fast.
To prepare this dish, we need zucchini, cottage cheese, egg, garlic, flour, salt, sunflower oil and parsley or dill.
Wash and clean the zucchini. Three on a grater with small holes. Squeeze out the juice so that the dough is not liquid.
We add cottage cheese of any fat content to zucchini, it is desirable that it be homogeneous, without lumps. As well as a raw egg and chopped garlic. Salt to taste.
Mix grated zucchini, cottage cheese, garlic and salt.
Then we add flour.
And mix thoroughly again. The dough should be thick enough.
At the end we put chopped parsley or dill.
Pour sunflower oil into a hot frying pan and spread the dough with a tablespoon.
Fry the pancakes on both sides until golden brown.
soft, fluffy pancakes from zucchini with a slight curd flavor are ready.
Serve for breakfast, lunch, dinner with sour cream or your favorite sauce.
Diet squash pancakes with cottage cheese can be cooked in the oven without adding oil. In 30-40 minutes you will have an interesting snack that you can take with you.
The number of servings - 12 pcs. Difficulty - easy level.
Dough preparation time: 10-15 minutes, baking: 20-25 minutes.
Ingredients for zucchini pancakes with cottage cheese
- young zucchini - 1 pc.,
- onion - ¼ pcs.,
- fresh dill - 3 sprigs,
- chicken egg - 1 pc.,
- milk 1.5% fat - 2 tbsp. spoons,
- iodized salt - ¼ teaspoon,
- Italian herbs (spices) - ½ teaspoon,
- low-fat cottage cheese - 3 tbsp. spoons,
- wheat flour - 2 tbsp. heaped spoons,
- vegetable oil - grease the parchment,
- inventory - kitchen knife, silicone mat or parchment, cutting board, grater.
Recipe
1) Peel the zucchini, wash and grate on a coarse grater. Put in a bowl.
2) Onion clean, wash and cut into small cubes.
3) Wash the dill and chop finely. Squeeze the grated zucchini with your hands so that the excess liquid is gone. This must be done without fail, otherwise the zucchini pancakes will spread over the baking sheet during baking. Place the onions and herbs in a bowl.
4) Beat in the chicken egg. You can use either only the yolks (2 pcs.), Or only the whites, whipped with a mixer until foamy (2 pcs.)
5) Pour in milk to give the dough viscosity.
6) Now you need to salt and add spices to your taste. Stir the dough.
7) Put cottage cheese of any fat content in a bowl with zucchini dough.
8) Pour in the flour.
9) Stir well the dough, breaking up lumps of cottage cheese and flour with a fork. The dough should be homogeneous.
10) Grease the parchment with oil or use a special mat. Lay out the cakes the same size on a baking sheet. Put it in a preheated oven and bake at 180 degrees for about 20-25 minutes.
The recipe was suggested by an absolutely wonderful girl, my old and good friend, for which many human thanks to her .. Pancakes from zucchini and cottage cheese. As paradoxical as it sounds, it turned out to be amazingly tasty and tender.
I took 850 grams of young zucchini, 450 grams of not very fatty cottage cheese, two eggs, a tablespoon of sugar, a tablespoon of sour cream, half a teaspoon of soda, salt to taste and flour and starch in half to the required dough consistency.
We clean the zucchini. Our pancakes should turn out tender, so we don’t really need a rough skin. Three zucchini on a fine grater. Put in a sieve and leave to drain for a few minutes. We are not shy, we help with our hands, slightly squeezing the resulting substance. Put the drained zucchini in a bowl, add the rest of the ingredients, and mix, adding flour with starch, until you get the consistency of thick sour cream.
We heat up the pan. Pour vegetable oil and fry pancakes. A couple of minutes (until golden) on one side, and a couple more minutes under the lid. We spread it on a paper napkin so that the fat would stack and transfer to a dish.
I would never have thought that zucchini and cottage cheese give such a wonderful taste. The first pancake is tried cautiously, not even dipped in sour cream, but the second, third and fourth fly away at an incredible speed...
I hope that I have described in sufficient detail this simple dish, full of summer squash freshness and curd satiety ...
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How to cook pancakes from zucchini with cottage cheese recipes - Full description cooking to make the dish very tasty and original.
Everyone's favorite squash pancakes can be diversified by adding different components to them. Thus, pancakes acquire a completely new taste. We really like zucchini pancakes with cottage cheese. Cottage cheese used homemade, soft and greasy. It turned out very tasty.
To prepare zucchini pancakes with cottage cheese, you will need:
150 g of cottage cheese (it is better to take fatty homemade);
1 zucchini (medium size);
1 large egg;
1 onion;
2 tbsp. l. flour with a slide;
some fresh greens;
salt, pepper - to taste;
vegetable oil for frying.
Zucchini (you can not remove the skin from a young zucchini) and grate the peeled onion on a coarse grater. Squeeze a little with your hands and drain the juice that stands out.
Add egg, salt and pepper to taste.
Add cottage cheese, mix everything. If grains of cottage cheese remain, it doesn’t matter, it’s even tastier.
Add finely chopped greens (dill and parsley), mix again.
Gradually add flour. A little more flour may be needed if the juice from the zucchini remains or the cottage cheese is wet. The consistency of the dough for pancakes should be of medium thickness.
Heat vegetable oil in a frying pan. Spread the dough with a spoon and fry until golden brown.
Then turn over and fry on the other side.
Delicious zucchini pancakes with cottage cheese are ready.
Bon appetit, please your loved ones!
I want to show you how to cook pancakes from zucchini with cottage cheese. Pancakes are denser than just squash, they even look a bit like cutlets.
- Zucchini 200 Grams
- Cottage cheese 200 grams
- Egg 1 piece
- Salt to taste
- Ground black pepper To taste
- Garlic 1-2 Cloves
- Dill to taste
- Flour 5 Art. spoons
- Refined oil 3-4 Art. spoons
Prepare pancake ingredients. Mash the cottage cheese with a fork so that there are no large lumps. Wash the zucchini and cut off the tail. Peel the garlic.
Courgette grate on a fine grater and squeeze the juice. Add cottage cheese, egg, dill, salt, pepper and flour to the zucchini. Mix everything thoroughly.
The consistency should be moderately thick, do not put the flour all at once, add a couple of spoons and mix. Look. If the dough is liquid, add a couple more tablespoons. Don't overcook, the fritters will be tough.
Heat a tablespoon of oil in a frying pan, spread the pancakes and form a circle or oval. After about a minute, flip the pancakes with a spatula and fry the other side until nicely golden.
Similar video recipe "Zucchini pancakes with cottage cheese"
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Zucchini pancakes with cottage cheese and semolina
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Zucchini pancakes with cottage cheese
Culinary products from zucchini are distinguished by their delicate taste, and in addition to cottage cheese, they also have more nutritious properties. These pancakes can be served for breakfast with tea or a snack during the day.
Cooking method:
Prepare necessary products. Remove skin from zucchini. Sift flour. Finely chop the dill.
Rub the zucchini on a coarse grater, add a little salt and let the liquid drain a little.
Mash curd. It should be oily but dry.
Add the squeezed zucchini to the cottage cheese, add the dill there and mix well.
Add eggs. Add flour one tablespoon at a time, mixing well.
Salt if needed and sprinkle with pepper to taste.
Pour the mixture one tablespoon at a time into a hot frying pan and bring to a light golden crust over medium heat.
Turn over to the other side and so fry all the zucchini pancakes.
Place cooked pancakes on a paper towel to remove excess oil.
Arrange on plates, you can pour sour cream. Bon Appetit! I wish you all good health!
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How to cook delicious pancakes with zucchini and cottage cheese
Fritters on our table, in particular, zucchini, have long been a favorite and familiar dish. Zucchini is one of the vegetables that appeared on European tables only in the 16th century, and since that time has become a desired, often used product. Now its different types and varieties are freely bought on the market or in a store. Zucchini has a pleasant, slightly bland taste, tender flesh, it is a healthy and tasty product.
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Useful properties of zucchini
Zucchini are low calorie dietary product, reducing the feeling of hunger, containing a lot of fiber, potassium, phosphorus and vitamins (C and group B). They are easy to grow, including in your own garden, and keep for winter period with almost unchanged composition useful substances. They prepare a wide variety of delicious and healthy dishes from them. Zucchini is widely used in Russian and other Slavic cuisines, used in the diet of European peoples.
Popular zucchini dishes are always very easy to prepare, yet they are delicious, and their nutritional value can be easily changed by adding various products. Vegetables can be eaten while dieting different types, including for medical reasons, and you can cook dishes from them for regular meals. With the use of these great products, any meal becomes healthy and tasty.
For cooking, it is good to choose young zucchini, the delicate skin of which has a lot of useful substances, so it should not be peeled. But if the fruits are old and the skin is rough, then, of course, they are cleaned from the outside and the seeds are removed from the inside. Recipes for squash fritters may contain, in addition to flour and eggs, additives from other vegetables, as well as herbs, spices, minced meat, cheese, cottage cheese, feta cheese, milk, mushrooms, cereals, fruits and sugar. This means that you can use them as main, dense and high-calorie dishes, as well as a side dish, snacks and dessert.
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What are good zucchini pancakes
Little time is spent on cooking squash fritters, and daily kitchen utensils are used. This wonderful dish can be obtained by frying pancakes in a pan or baking them in the oven, although they are also steamed and using a modern microwave oven.
Any methods of preparing pancakes take a little time, and this dish always succeeds.
It is noteworthy that both hot and warm, and cold pancakes are very tasty.
A rather unexpected ingredient in squash pancakes is cottage cheese, which itself is a valuable product. It is also used in the summer version, when in the heat it is good to eat light food, at the same time containing protein, and if you need dishes with a high content of calcium - in baby food and during fasting. And for those who do not want to get better, you can cook pancakes completely without flour, replacing it with a couple of tablespoons of wheat bran.
In the technology of making fritters from zucchini with cottage cheese, there are some rules common to all recipes:
- Very young (milk) fruits give much more juice than large ones, so the excess liquid is squeezed out or more other products are added.
- You need to spread the dough with a tablespoon so that the pancakes are not very thick and large.
- Pancakes are baked in a well-heated (preferably cast-iron) pan to avoid sticking and get a golden crust.
Curd-zucchini pancakes are prepared using as simple recipes as possible. In this way, any, even a beginner, housewife can feed the household with breakfast, afternoon tea or a light dinner, without delaying its preparation. The ingredients used in the pancake recipe are available all year round, and the time spent on cooking will be no more than 20 minutes. You need to collect the following products on the table:
- A pack (200 g) of cottage cheese, and for dietary nutrition, you can take fat-free;
- 2 zucchini (small);
- 2 eggs;
- 5 st. l. flour;
- a bunch of parsley (dill);
- sunflower or olive oil;
- some salt.
From the dishes you need a bowl for dough, a plate, a tablespoon, a knife, an egg beater, a grater, a frying pan. Now we need:
- Wash the zucchini well, dry and grate into a bowl on a coarse grater. There should not be much juice (because the grater is large), but it is better to drain it anyway.
- Finely chop the greens and add to the bowl with zucchini, leaving a little for sprinkling.
- In a separate bowl, beat the eggs well with a hand beater (the mixer will be even more magnificent and faster), salt and pour into a bowl.
- Sift flour, add it and pre-mixed curd mass to the dough. It should be thick enough not to spread when baking. Now you need to mix everything properly.
- Put the pan on the fire, heat it well and pour 3 tbsp. l. oils. Put the resulting dough in small portions and cover with a lid for better frying.
- When the bottom is sufficiently browned, carefully, as the dough is very tender, turn each product over with a knife. Bring to readiness and remove the pancakes one by one, laying them on a dish with paper napkins to absorb excess oil. Now you can sprinkle them with herbs and serve.
Such pancakes are also prepared in the oven, baking them on a greased and floured baking sheet for 20 minutes, turning over in the middle of baking to the other side. This simple recipe, given the availability of products, can be slightly modified. You can use 3 eggs, then the curd component is reduced to 100 g, and the pancakes will turn out a little denser. By the way, they are perfectly combined with sour cream, which can be used at will.
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Add onion and garlic
Not everyone (especially children) likes food with onions added to it, but it is useful, it greatly decorates the taste of the dish and gives it additional satiety. It is better to add pre-grated and fried onions to the dough for squash-curd fritters. Then its taste will become more delicate and baking will turn out with a “cheesy” taste. For cooking you need:
- a couple of small zucchini;
- 1 onion;
- 200 g of cottage cheese (pack);
- 2 eggs;
- 6 art. l. flour;
- refined sunflower oil;
- a bunch of fresh parsley;
- 1 g ground pepper.
- The onion is rubbed on a fine grater, the juice is squeezed out, then fried in vegetable oil until golden brown.
- While the onion is fried, the vegetables are rubbed on the same grater, squeezed lightly and added to the pan with onions, continuing to fry for another couple of minutes.
- While the mixture is cooling, finely chop the parsley. Now the mixture is combined with eggs and mixed, gradually adding the mashed curd mass, herbs, flour, salt, pepper.
- Next, the dough with a tablespoon is laid out on a heated pan in the form of small cakes, which are fried for 3 minutes on both sides.
Now hot pancakes can be put on the table. They are good with unsweetened yogurt and sour cream.
This recipe may have another option if you use garlic instead of onions. Zucchini can be grated more on a coarse grater (or cut into small pieces), allowing to stand with salt for 10 minutes before squeezing. Then add 5 cloves of young or 2 cloves of old garlic, after grinding it. When frying, the garlic will lose its excessive smell and pungency and give the product a slight piquant spiciness. You can add a couple of spoons of bran to remove toxins from the body. Many men, and women too, will appreciate such a hearty snack (with mayonnaise or sour cream) or side dish. Those who do not eat fried foods can be treated to the same pancakes, only baked in the oven.
You can treat yourself to such pancakes for breakfast, serving them with tea, coffee, juice. They turn out fluffy, juicy and delicious. The curd taste is weakly expressed here, and the zucchini is practically not felt. Such a “snack” can also be served to children, especially if they are not hunters for vegetables. Have to take:
- 1 large zucchini;
- 250 g of cottage cheese;
- 3 eggs;
- 3 art. l. Sahara;
- 6 art. l. decoys;
- 10 st. l. flour;
- baking powder (10 g);
- vegetable oil;
- 0.5 tsp salt.
- Zucchini is peeled and rubbed on a medium grater into a bowl. Stir, adding salt, and leave for half an hour. The juice is drained, and the mass is again squeezed well.
- Add cottage cheese and eggs to the zucchini, knead well, then, continuing to stir, add sugar and semolina.
- Half the flour is mixed with the baking powder and poured into the dough, stirring slightly.
- After adding the rest of the flour, finally stir the mass and check its consistency. The dough needs to be thick, “sliding” off the spoon. You can add a little flour if the first few pieces of pastries are not fluffy enough (settle when cooling).
- The pan with oil is well heated, then spread the mass with a spoon and fry, getting a golden crust on both sides.
The middle of the fritters is tender, and the crust is fried and crispy. Such pancakes are good not only with sour cream, but also with honey or jam, they can become a favorite in the family healthy treat. In addition, the dish can be periodically diversified by adding finely chopped peeled apple mixed with sugar and cinnamon. It is only important to keep the dough thick enough so that the additives in the pancakes do not reduce their splendor.
Indeed, it is worth pampering your family and guests with delicious zucchini pancakes with cottage cheese. Even those who rarely eat zucchini like this pastry. After spending a few minutes in the kitchen, we get an original, tasty, healthy and inexpensive dish, especially in season. Zucchini pancakes with cottage cheese are prepared easily and eaten quickly.
Zucchini pancakes with cottage cheese
I cooked pancakes from zucchini with cottage cheese, having discovered a huge amount of zucchini brought from the village.
Casseroles, stews and fried zucchini fed up with unbearable. In addition, cottage cheese lay idle in the refrigerator.
So, in an improvised way, we got delicious pancakes from zucchini with cottage cheese, which even my spoiled MCH ate with pleasure. Definitely recommend to try!
- 400 g zucchini
- class=”ingredient” 200 g cottage cheese (not too fatty)
- 2 chicken eggs
- 2 tbsp. l. flour without a slide
- Salt and black pepper to taste
- Vegetable oil for frying
Bon Appetit!
Fritters with zucchini and cottage cheese
- zucchini - 400g
- egg - 1 pc.
- cottage cheese - 125g
- semolina - 2 tbsp.
- flour - 1 tbsp.
- green basil - a small bunch
- garlic - 1 clove
- hard cheese - 40g
- salt - to taste
- vegetable oil for frying
Coarsely grate the zucchini, salt and leave for 15 minutes.
Squeeze well and mix with semolina.
Finely chop the basil and garlic.
Grate the cheese.
Beat the egg, mix with cottage cheese, add zucchini with semolina, basil with garlic, flour and cheese. Mix well.
Roll the mass into a sausage.
Heat a frying pan with a couple of tablespoons of vegetable oil over high heat, reduce heat to medium.
Cut small pieces from the sausage and put them in a pan. Fry on each side for about 3 minutes until browned.
Serve with sour cream or olive oil.
Additional Information
Cooked according to the recipe from the magazine "Gastronom" - lazy dumplings with zucchini - but it just so happened that the dumplings turned into pancakes or flat cakes, I don’t know how to call them correctly, but they are very pleasant and delicate in taste.
Recipe: Fritters with zucchini and cottage cheese, how to cook quickly and tasty at home
We tried! Delicious. It turned out very tender, not floury (as I like) pancakes. Only I would add such a comment: “leave the dough for 40 minutes”. I did this out of habit, let the semolina swell. I didn’t make sausage (I was too lazy), I spread the dough with a spoon. Thanks a lot for the recipe. I have never tried these zucchini pancakes, now I will keep this recipe in mind.
Oh my gosh, I'm so glad you liked it!
Yes, probably it was necessary to add it so that the dough stood up (by the way, the sausage lay in the refrigerator for about an hour), it’s really not necessary to make the sausage, it’s just that I originally cooked the dumplings. And so you can just take it with a spoon and spread it on the pan.
Zucchini pancakes with cottage cheese and cheese
Calories: 1506.3
Proteins/100g: 6
Carbs/100g: 10.44
By themselves, zucchini does not have a pronounced, bright taste, but this cannot be considered a disadvantage. On the contrary - you just need to add the right products, and the dish acquires the taste that you wish. It turns out very tasty eggplant caviar with the addition of zucchini. Even zucchini pancakes can be very different: sweet, spicy, and with a mild cottage cheese flavor, with a pronounced aroma of fresh herbs and spices. If you add more flour, then the pancakes are more likely to resemble fried pies, and if you put a little flour, then the pancakes will turn out to be very tender. One more interesting option- cooking zucchini fritters on yolks.
In zucchini pancakes, you can add both cottage cheese and cheese, or you can put one thing. Zucchini pancakes with cottage cheese turn out more tender, and cheese will add spice; if you mix both products, then the squash pancakes will acquire a cheesy taste. As you can see, one recipe for zucchini pancakes with cottage cheese has several variations, and while the zucchini season is in full swing, it's time to try different types of zucchini and cottage cheese pancakes.
Ingredients:
- zucchini - 500 gr.;
- cheese - 100 gr.;
- cottage cheese - 100 gr.;
- egg - 2 pcs.;
- parsley - a small bunch;
- flour - 4-5 tbsp. with a slide;
- salt - to taste;
- vegetable oil - how much is needed for frying;
- ground black pepper - to taste;
- turmeric for color - optional (1-2 pinches);
- red ground pepper - a third of a teaspoon.
We clean the zucchini from the skin, three on a coarse grater. Don't add salt yet! We shift the grated zucchini into a colander and squeeze the juice lightly. Return the squeezed zucchini to the bowl.
We add spices. Black and red pepper are needed to give the pancakes a spicy taste, and turmeric will make them bright and appetizing. But spices are not a mandatory ingredient, adding or not is a matter of taste.
Mix zucchini with spices, add cottage cheese. If you want the pancakes to be more tender in consistency, wipe the cottage cheese through a sieve. You can take homemade cottage cheese.
Grate cheese into zucchini with cottage cheese. It can be anything - with a curd taste, salty or spicy, dry or oily.
Beat the eggs in a separate bowl, pour into the future dough for pancakes. We mix.
Finely chop parsley, garlic and also add to the dough. Instead of parsley, you can take any fresh herbs that you have.
Add flour to the squash mixture. Be careful with flour! It is easy to shift, and then instead of tender pancakes you get fried pies. It will also be delicious, but this is a completely different dish. First put 4 tbsp. tablespoons of flour (you need to sift it). Stir. Take the dough in a spoon and tilt it. If the dough comes out easily from the spoon, add more flour.
The dough of the desired consistency will fall off the spoon in a lump and not spread. It may seem that the dough is a bit dense, but do not forget that we have not added salt yet. You need to salt to taste and taking into account the salinity of the cheese. As soon as you add salt, the zucchini will give juice and the dough will not be so thick.
Pancakes need to be baked immediately, otherwise the dough will quickly become liquid. Heat oil in a frying pan, spread a tablespoon of dough at a short distance.
Make medium fire. As soon as the bottom is browned, and the top is slightly "grabbed", turn the pancakes over and fry on the other side.
The beauty of this unpretentious dish is also that the cooled squash pancakes are no less tasty than just removed from the pan. So you can serve them warm, and hot, and already completely cooled down.
Squash pancakes can be supplemented with sour cream, vegetable salad or fresh vegetables and greenery. And one more option - pancakes will turn out very tasty if they are folded into a baking dish, poured with tomato or sour cream sauce and bake in the oven for 10-15 minutes.
Author Elena Litvinenko (Sangina)
Cottage cheese pancakes with zucchini and herbs
The pancake recipes presented today will suit the taste of lovers of zucchini (zucchini, squash) and cottage cheese. - this is such a tasty and interesting presentation of quite ordinary products.
By the way, squash release less juice during cooking than zucchini. Due to family ties with pumpkin, these simple recipes you can cook pumpkin pancakes.
Cottage cheese pancakes with zucchini and zucchini pancakes with herbs
step by step photo recipes from our reader Svetlana Burova
Cooking process:
Today we immediately prepare two types of zucchini pancakes: with herbs and with herbs and cottage cheese.
In a saucepan, three pre-washed and dried zucchini on a coarse grater.
Grind the greens as finely as possible. We spread to the zucchini.
We beat in the eggs and salt to taste.
Sift the flour and add little by little to the zucchini dough.
We mix everything, this will be a common zucchini base for pancakes.
Then we divide our dough for pancakes into two parts, in one of which we add cottage cheese.
We bake pancakes with greens first.
In a preheated pan with vegetable oil, use a large spoon to spread the pancakes.
When baking the first side, the pan can be covered with a lid. This way the fritters will cook better.
When they are browned, turn over to the other side and also bring to full readiness.
If your pancakes are very oily, you can first put them on a plate with lined paper towels or napkins. They will absorb excess oil.
Zucchini pancakes with herbs are beautifully laid on a dish and served to the table, garnished with herbs.
We start baking pancakes with the addition of cottage cheese.
We repeat everything in exactly the same way as with the first "green" pancakes.
When we start turning the curd fritters in a pan, you need to be careful, as they are very tender.
We also lay out all the baked pancakes with cottage cheese and zucchini on a dish with a kitchen paper towel.
Both versions of fritters turned out to be very tasty, tender and beautiful.
Our plates of pancakes were empty very quickly. Try and cook delicious curd - vegetable pancakes and appreciate their great taste. I think everyone will like it.
These pancakes can be consumed as a main independent dish with the addition of sour cream or served as a snack.
If health does not allow you to eat fried pancakes, you can cook a delicious casserole from the same zucchini dough
in the oven, based on our other RECIPE .
Experiment with tastes in the kitchen with us and surprise your family!
Bon appetit wishes the site Notebook of recipes!
P.S. By clicking on any photo, you can enlarge it.
Lush milk pancakes without yeast recipe
