•INGREDIENTS:
For the Pancakes:
1 zucchini, grated
Salt, to taste
2 eggs
1 teaspoon sugar
1 ½ cups milk
1 cup hot water (not boiling)
1 teaspoon fast-acting yeast
450 grams (1 lb) flour
2 bell peppers, diced
Dill, chopped
Parsley, chopped
100g (3.5 oz) mozzarella (for pizza), shredded
Vegetable oil, for cooking
For the Garlic Sour Cream Sauce:
½ cup sour cream
2 cloves garlic, minced
1 cucumber, grated
Salt, to taste
•INSTRUCTIONS:
Step 1: Prepare the Zucchini
Grate 1 zucchini and sprinkle with salt. Leave for 15 minutes to draw out excess moisture.
After 15 minutes, squeeze the liquid out of the zucchini using a clean cloth or your hands. Set aside.
Step 2: Make the Dough
In a large bowl, whisk together 2 eggs, a pinch of salt, and 1 teaspoon sugar.
Add 1 ½ cups milk and 1 cup hot water (not boiling), stirring to combine.
Stir in 1 teaspoon fast-acting yeast and 450g (1 lb) of flour. Mix until a smooth batter forms.
Cover the bowl with plastic wrap and place it in a warm spot for 30 minutes to allow the dough to rise.
Step 3: Prepare the Vegetables
Dice 2 bell peppers and chop fresh dill and parsley.
Once the dough has risen, mix in the diced peppers, chopped herbs, and the squeezed zucchini.
Stir in 100g shredded mozzarella for extra flavor.
Step 4: Cook the Pancakes
Heat a pan over low heat and add a small amount of vegetable oil.
Pour a ladleful of the batter into the pan and cook until the pancake is golden brown on one side.
Flip and cook until golden brown on the other side.
Repeat with the remaining batter.
Step 5: Make the Garlic Sour Cream Sauce
In a small bowl, mix ½ cup sour cream, 2 minced garlic cloves, 1 grated cucumber, and salt to taste.
Stir well and refrigerate until ready to serve.
Serving Suggestions:
Serve the pancakes hot with the garlic sour cream sauce on the side.
Pair with a fresh green salad or a light vegetable soup for a complete meal.
