This recipe transforms simple zucchini and potatoes into irresistible pancakes that are perfect for any meal of the day. They’re crispy on the outside, tender on the inside, and packed with flavor. Whether you enjoy them with the suggested toppings or customize them to your liking, these pancakes are a delightful way to incorporate more veggies into your diet. Here’s how to make them.
Ingredients for Pancakes:
1 medium zucchini, grated: Adds moisture and a slight sweetness to the pancakes.
2 medium potatoes, grated: Provides texture and body, making the pancakes hearty.
1 teaspoon salt: For seasoning.
160-200 grams all-purpose flour: Binds the ingredients and gives structure to the pancakes.
1 ½ cups milk: Creates a smooth batter.
3 eggs: Acts as a binder, ensuring the pancakes hold together.
Chopped fresh parsley, green garlic, or spring onion (optional): These add freshness and a pop of color.
1 teaspoon baking powder: Helps the pancakes puff up slightly when cooked.
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