Zucchini Potato Savory Pancakes
🥘 Ingredients
- 1 medium zucchini, grated
- 1 medium potato, grated
- 2 eggs
- 300 ml milk
- 140 g all-purpose flour
- 1 tsp baking powder
- 2 tbsp chopped green onions
- 2 tbsp chopped parsley
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp vegetable oil (for cooking)
👩🍳 Instructions
1️⃣ Prepare the Vegetables
- Grate the zucchini and potato.
- Squeeze out excess moisture using a clean kitchen towel.
- Place them in a large mixing bowl.
2️⃣ Make the Batter
- Crack the eggs into the bowl and whisk.
- Pour in the milk and mix well.
- Add flour and baking powder.
- Stir until a smooth batter forms.
3️⃣ Add Flavor
- Mix in green onions, parsley, salt, and black pepper.
- Stir until everything is evenly combined.
4️⃣ Cook the Pancakes
- Heat a lightly oiled non-stick skillet over medium heat.
- Pour a thin layer of batter into the pan.
- Cook for 2–3 minutes until the bottom is golden.
- Flip carefully and cook for another 2 minutes.
5️⃣ Repeat
- Continue until all batter is used.
- Stack the pancakes on a plate and keep warm.
6️⃣ Serve
- Serve warm with yogurt, sour cream, or your favorite dipping sauce.
❓ Q & A
Q: Can I make these gluten-free?
✅ Yes, use a gluten-free flour blend.
Q: Can I add cheese?
✅ Absolutely! Add ½ cup shredded mozzarella or cheddar for extra flavor.
Q: How do I store leftovers?
✅ Refrigerate for up to 3 days and reheat in a skillet.
🍽️ Servings: 8–10 pancakes
🔥 Calories: Approximately 120–150 per pancake.
