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Pancakes from zucchini on kefir

2606

Kitchen Russian

Calorie content 154.9 kcal

Portions 20 port.

Cooking time 45 minutes

Proteins * 5.8 gr.

Fats * 5.3 gr.

Carbohydrates* 34 gr.

Content

These pancakes will be incredibly delicious hot and cold along with a creamy garlic sauce or sour cream flavored with chopped herbs. Zucchini pancakes can also be wrapped with fillings such as fried wild mushrooms with onions, tomatoes and cheese, or minced meat. Use not too fatty kefir, so that, after kneading, you end up with a dough of the same consistency as for baking fluffy, spongy kefir pancakes.

Ingredients

Kefir 1 tbsp. Egg 2 pcs. Zucchini 1 PC. Wheat flour 1 tbsp. Granulated sugar taste Salt taste Baking powder 1 tsp Greens optional Vegetable oil for frying

Cooking process

Grate the zucchini, squeeze out excess liquid. Beat eggs with salt, add to the zucchini, add baking powder for the dough there as well. Sift into a bowl of dough and a glass of flour.

Pour kefir into the dough and stir everything until smooth. Pour a couple of tablespoons of vegetable oil into the dough, and you can also chop any fresh herbs there.