Usuba
Pancakes with Zucchini and Pepper Filling
Pancakes with vegetable filling, crisped right in the batter. Vegetables are cut into thin strips and placed in the pan before pouring the batter—this makes them into a crispy crust. Serve hot with sour cream or your favorite sauce.
- Total
- 30 min
- Standard serving
- 381.2 g
Ingredients
Total 8
Instructions
- 1
Step 1
Lightly beat the eggs with a whisk. Add salt and sugar, beat again.
Pour in the milk and stir. Gradually add flour, whisking it in to prevent lumps.
The dough should have the consistency of liquid sour cream. The amount of flour may vary depending on the size of the glass.
- 2
Step 2
Wash the pepper and zucchini. Peel them and cut into thin strips.
If the zucchini is not young, peel off its skin.
- 3
Step 3
Heat a frying pan with oil. Place a small portion of bell pepper and zucchini on it.
Keep the vegetables on the pan for no more than 20 seconds, then pour the batter so that it covers the filling.
Fry the pancake on both sides until golden brown.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
