Ingredients
- 150g of Whole wheat flour
- 150ml of Milk
- 100g of Greek yogurt 5%
- A Egg
- One Zucchini
- 1 tablespoon of Extra virgin olive oil
- Half a sachet of Instant yeast
- Salt and pepper to taste.
Proceedings
Savory Zucchini Pancakes are perfect for a savory breakfast or for a brunch Sunday.
They are the savory version of the classic sweet pancake and are suitable for a variety of situations.
They are great for those who like a savory breakfast and are perfect for a weekend brunch when you wake up too late to eat breakfast.
To prepare them, I used this pancake pan and this mixer
Proceedings
1 Done | Cut the zucchini into julienne strips |
2 Done | In a large bowl, mix with a whisk the milk with the yogurt and egg |
3 Done | Add the sifted flour, baking powder, salt and pepper |
4 Done | Mix everything well and add the chopped zucchini |
5 Done | Heat a nonstick frying pan over a high flame. |
6 Done | When it is nice and hot, turn the heat down to medium and lightly grease the pan with kitchen paper soaked in oil |
7 Done | Cook some of the batter, turning the pancake when bubbles form on the surface |
