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Zucchini pancakes with milk

969

Kitchen Russian

Calorie content 199 kcal

Portions 4 port.

Cooking time 55 minutes

Proteins * 8.7 g

Fats * 7.7 g

Carbohydrates* 38.2 g

Content

Zucchini pancakes are a fairly popular and common recipe. But did you know that squash pancakes can be thin, cooked in milk? Don't even think about it, just go to the kitchen to cook delicate and aromatic pancakes.

Ingredients

Cooking process

Prepare the required ingredients for the squash pancakes. Wash the zucchini or zucchini well and trim off the ends. Grind the zucchini with a food processor, blender or coarse grater. Break a chicken egg into a deep bowl, pour in milk, add granulated sugar and salt. Mix thoroughly.

Measure out the required amount of wheat flour and cornstarch, sift them through a sieve, gradually adding to the dough. Rinse and dry the greens, chop finely and put into the dough. Peel and chop the garlic or pass through a press, add to the dough. Grate the cheese on a fine grater and add to the dough. Mix thoroughly.

Add the squash mass into the dough by adding vegetable oil and stirring well until smooth. Let the dough rest a little, about 15-20 minutes. Heat the pan well. Brush with a little vegetable oil. Pour the pancake batter using a ladle. Spread it over the entire surface.