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🍳 Russian-style Zucchini Pancakes

91 kcal · 30 min · 4 servings

Ingredients

• 3 Eggs
• 150 g Wheat flour
• 150 g Buckwheat flour
• 0.5 Cube fresh yeast (21 g)
• 500 ml lukewarm milk
• 2 tbsp liquid butter
• 1 Pinch Salt
• 1 Zucchini
• Ghee (for frying)

Instructions

1. 1. Separate the eggs. Set aside the egg whites and keep them cold.
2. 2. Mix the wheat flour with the buckwheat flour in a bowl.
3. 3. Dissolve the yeast in the milk.
4. 4. Add the melted butter, egg yolks, and salt to the flour mixture.
5. 5. Stir everything together with the milk-yeast mixture to form a smooth batter.
6. 6. Adjust the amount of milk if the batter is too thick or too thin.
7. 7. Cover the bowl and let the batter rise in a warm place for about 20 minutes.
8. 8. Wash the zucchini and remove the tough ends.
9. 9. Grate the zucchini finely.
10. 10. Whip the cold egg whites until stiff.
11. 11. Gently fold the grated zucchini and the whipped egg whites into the batter.
12. 12. Heat some ghee (clarified butter) in a frying pan.
13. 13. Place one spoonful of batter into the hot pan at a time.
14. 14. Fry the pancakes for 1 to 2 minutes on each side until golden brown.
15. 15. Let the finished pancakes drain on a kitchen towel.
16. 16. Keep the pancakes warm in the oven at 80 degrees Celsius if needed.
17. 17. Serve the pancakes plated.

Nutrition per serving

• kcal: 91
• Protein: 3 g · Fett/Fat: 4 g · Carbs: 11 g