Zucchini Buckwheat Pancakes
These zucchini pancakes are prepared with grated zucchini and a hint of cheddar cheese. Serve them with a dollop of sour cream. This is much easier to persuade your kids or your picky hubby to eat their veggies. And if you are growing zucchini, then this is also one very delicious way to use up a lot at once. I used the mild cheddar, which is matured about 4 months, for the recipe, but Feta, or parmesan would work great too.
Total Steps
2
Ingredients
11
Tools Needed
4
Ingredients
- 300 gram Zucchini, grated
- 2 Shallots, finely chopped
- 2 Eggs
- 60 gram Cheddar, grated
- 1 tablespoon Parsley, chopped
- 1 tablespoon Spring onion, chopped
- 1 Garlic, minced
- 3 tablespoon Buckwheat flour
- 3 tablespoon Wholewheat flour
- Salt and pepper(optional)
- Oil for frying
Instructions
Step 1
Grate the zucchini into a mixing bowl. Stir in the finely chopped shallots, eggs, cheddar, parsley, spring onion, and garlic. Stir in the buckwheat and wholewheat flours, salt, and pepper.
Step 2
Heat the oil in a large skillet over medium heat. Drop tablespoons of the batter into the skillet. Cook the pancakes two minutes on each side until browned. Place the pancakes on a sheet pan and keep warm in the oven. Continue to pan-fry the pancakes until all the batter is used.