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Zucchini pancakes without milk

4940

Kitchen Russian

Calorie content 204.2 kcal

Portions 5 port.

Cooking time 2 hours

Proteins * 3.8 g

Fats * 3.9 gr.

Carbohydrates* 57.3 g

Content

With the help of yeast, even without milk and eggs, you can bake wonderful pancakes with the addition of squash puree on water alone. Young zucchini will have the best taste, they are still very soft, their skin is thin and delicate, it does not need to be peeled. Prepare zucchini pancakes according to our recipe and surprise your loved ones with a simple and very tasty dish.

Ingredients

Sunflower oil 45 ml. Zucchini 350 gr. Dry yeast 10 gr. Wheat flour 8 tbsp Salt taste Granulated sugar 60 gr. Water 500 ml

Cooking process

Wash the young zucchini, cut off the ends, cut them into cubes along with the skin and place in a blender. You can use frozen zucchini, then they must be defrosted in advance.

Purée the courgettes with a blender until smooth.

Heat cold water to 30-35 degrees, add dry yeast to it and stir.

Add salt and sugar to yeast, stir.

With a whisk, stir the flour, which you need to sift in advance and add to the container with yeast.

You will have a medium-thick dough without lumps. Cover the bowl of dough and place in a warm place for an hour. If the yeast runs well, and the room is warm, then it can rise in 30 minutes.

Add butter and zucchini puree to a bowl of dough, stir well. The dough will settle from stirring, so cover the bowl again and let it sit warm for about 20 minutes so that it rises a little again.

Bake the squash pancakes in a buttered skillet in the same way as you would for regular flour pancakes, on each side until cooked over medium heat. If your skillet is non-stick, you don't need to grease it with oil.