Description
Light and savory thin zucchini pancakes made with fresh grated zucchini, eggs, and milk. These delicate pancakes are crispy on the outside, tender on the inside, and served with a creamy dill garlic sauce.
Ingredients
Scale
- 1 medium zucchini
- Fresh dill
- 3 eggs
- 200ml milk
- Salt to taste
- Black pepper to taste
- Dried garlic
- 100g flour
- Sour cream (for sauce)
- Fresh garlic (for sauce)
- Fresh dill (for sauce)
- Oil for cooking
Instructions
- Grate the zucchini finely and squeeze out excess moisture using a clean kitchen towel
- In a bowl, whisk together eggs and milk until well combined
- Gradually add flour while whisking to avoid lumps
- Season with salt, pepper, and dried garlic
- Fold in grated zucchini and chopped fresh dill
- Heat a non-stick pan over medium heat with a touch of oil
- Pour thin layers of batter into the pan
- Cook until edges are set and bottom is golden brown
- Flip carefully and cook the other side
- For the sauce: mix sour cream with minced fresh garlic and chopped dill
- Serve pancakes warm with the creamy sauce
Notes
- Squeeze out excess moisture from grated zucchini to prevent soggy pancakes
- Keep pancakes thin for best texture
- Don’t overcrowd the pan when cooking
- Cook on medium heat for even browning
- Can be served as breakfast, lunch, or appetizer
- Best served immediately while warm
Nutrition
- Serving Size: 2-3 pancakes
- Calories: 145
- Sugar: 4g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg
Keywords: thin zucchini pancakes, zucchini pancakes, savory pancakes, vegetable pancakes, summer recipes, zucchini recipes, Russian pancakes, vegetarian breakfast