3 tablespoons vegetable oil: For frying, giving the pancakes a crispy edge.
Optional Toppings:
Butter: Adds richness.
Avocado slices: Provide creaminess and a dose of healthy fats.
Ham slices: Offer a savory, salty element.
Shredded cheese: Melts beautifully on the warm pancakes, adding a gooey texture and delicious flavor.
Instructions:
Prepare the Batter:
In a large bowl, combine the grated zucchini and potatoes with 1 teaspoon of salt. Let sit for a few minutes, then squeeze out as much liquid as possible. This step is crucial for preventing soggy pancakes.
Stir in the flour, starting with 160 grams and adding more as needed, until the mixture is thick but still pourable.
Mix in the milk, eggs, and baking powder until well combined. If using, fold in the chopped herbs.
Cook the Pancakes:
Heat a tablespoon of vegetable oil in a non-stick skillet over medium heat.
Continued on next page (page 3)
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