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Step 1: Prepare the Pancake Batter
Grate the Vegetables:
Grate the pumpkin and carrot using a medium-sized grater. Squeeze out any excess moisture using a clean kitchen towel.
Mix the Base Ingredients:
In a mixing bowl, whisk together eggs and milk. Gradually add the flour and mix until smooth.
Incorporate the Vegetables:
Fold in the grated pumpkin, carrot, diced red pepper, and chopped leek. Add minced garlic, paprika, and dry herbs. Mix until well combined.
Add Cheese and Season:
Stir in shredded mozzarella and season with salt and pepper to taste. Let the batter rest for 10 minutes.
Step 2: Cook the Pancakes
Heat the Oil:
Heat a small amount of oil in a non-stick skillet over medium heat.
Form the Pancakes:
Scoop a portion of the batter and flatten it into a round pancake shape in the skillet.
Cook Until Golden:
Fry each pancake for 2-3 minutes on each side until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
Step 3: Make the Sauce
Prepare the Base:
In a bowl, combine Greek yogurt and mayonnaise. Stir until smooth.
Add Flavorings:
Mix in grated cucumber, minced garlic, chopped parsley, dill, and peppers. Season with salt and black pepper.
Chill the Sauce:
Cover and refrigerate for at least 20 minutes to allow the flavors to meld.
Step 4: Serve
Arrange the warm pancakes on a serving plate and garnish with fresh parsley.
Serve alongside a generous dollop of the creamy cucumber herb sauce.
Nutrition Facts (Per Serving, Approx. 6 Servings)
Calories: 280
Protein: 9g
Carbohydrates: 24g
Fat: 15g
Fiber: 4g
Calcium: 12% DV
FAQs
1. Can I bake these pancakes instead of frying?
Yes! Place the pancakes on a greased baking sheet and bake at 200°C (400°F) for 20-25 minutes, flipping halfway through.
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