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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.
2. Can I make these pancakes gluten-free?
Absolutely. Substitute all-purpose flour with a gluten-free flour blend or almond flour.
3. What can I use instead of mozzarella?
Cheddar, gouda, or feta cheese are great alternatives.
4. Can I add more vegetables?
Yes! Zucchini, spinach, or finely chopped mushrooms can be added to the batter for extra nutrients and flavor.
Tips for Perfect Pancakes
Remove Excess Moisture:
Squeeze grated vegetables thoroughly to prevent the batter from becoming watery.
Season Generously:
Vegetables absorb flavors, so don’t skimp on the herbs and spices.
Cook on Medium Heat:
Avoid high heat to ensure the pancakes cook evenly and don’t burn.
Use Fresh Ingredients:
Fresh herbs and vegetables enhance the flavor and texture of the pancakes.
Customize the Sauce:
Add lemon juice or a pinch of chili flakes to the sauce for a zesty or spicy twist.
Storage Tips
Refrigeration:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet or oven to restore crispiness.
Freezing:
Arrange cooked pancakes in a single layer on a baking sheet and freeze. Transfer to a zip-top bag once frozen.
Reheat directly from frozen in an oven at 180°C (350°F) for 10-12 minutes.
Sauce Storage:
Store the sauce in aPacked with the goodness of pumpkin, carrots, and vibrant vegetables, these Savory Pumpkin and Vegetable Pancakes are a flavorful, nutrient-rich dish that’s perfect for any meal. Enhanced with herbs, spices, and melted mozzarella, these pancakes are crispy on the outside and soft on the inside. They pair beautifully with a creamy cucumber herb sauce made from Greek yogurt, mayonnaise, and fresh herbs, adding a refreshing and tangy element. Whether served as a snack, side dish, or light meal, this recipe is bound to be a crowd-pleaser.
Full Recipe:
Ingredients:
For the Pancakes:
Eggs: 3
Milk: 200 ml
Flour (All-Purpose): 200 g (7 oz)
Pumpkin: 400 g (14 oz), grated
Carrot: 1, grated
Butter: For greasing
Oil: For frying
Garlic: 3 cloves, minced
Bay Leaves: 2
Tomatoes: 3, chopped
Red Pepper: 1, diced
Leek: 1, finely chopped
Parsley: Fresh, chopped
Salt, Paprika: To taste
Dry Herbs (of your choice): To taste
Breadcrumbs: For coating
Mozzarella: 100 g (3.5 oz), shredded
For the Sauce:
Greek Yogurt: 200 g (7 oz)
Mayonnaise: 2 tablespoons
Salt, Black Pepper: To taste
Peppers: Finely chopped
Parsley and Dill: Fresh, chopped
Cucumber: 1, finely grated
Garlic: 2 cloves, minced
Steps to Make It:
Continued on the next page
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