Zucchini and Cheese Pancakes
Yield: 8–10 pancakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
- 2 medium zucchini (about 2 cups grated)
- 2 large eggs
- 1 cup (120 g) all-purpose flour
- 1 cup (240 ml) milk
- 1 cup (100 g) shredded mozzarella or cheddar cheese
- 2 tablespoons chopped fresh dill (or parsley)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon vegetable oil or melted butter (for batter)
- Butter or oil for frying
Instructions
- Grate the zucchini and sprinkle with a little salt. Let it sit for 10 minutes, then squeeze out as much liquid as possible.
- In a large bowl, whisk together the eggs and milk.
- Add the flour, baking powder, salt, and pepper. Mix until smooth.
- Stir in the shredded cheese, grated zucchini, dill, and oil.
- Heat a lightly greased nonstick skillet over medium heat.
- Pour about ¼ cup of batter into the skillet and spread it into a thin circle.
- Cook for 2–3 minutes, until the bottom is golden.
- Flip carefully and cook for another 1–2 minutes.
- Repeat with the remaining batter.
Serve With
- Sour cream or Greek yogurt
- Garlic yogurt sauce
- Cream cheese
- Smoked salmon
- Fresh herbs
Q&A
Q: Can I use frozen zucchini?
A: Yes, thaw it completely and squeeze out all excess moisture.
Q: Which cheese works best?
A: Mozzarella makes the pancakes soft and stretchy, while cheddar adds a stronger flavor.
Q: Can I make them gluten-free?
A: Yes. Replace the all-purpose flour with a 1:1 gluten-free flour blend.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days.
Q: Can I freeze them?
A: Yes. Place parchment paper between pancakes, freeze for up to 2 months, and reheat in a skillet or microwave.
Q: Why are my pancakes falling apart?
A: The zucchini may still contain too much water. Squeeze it thoroughly before mixing it into the batter.
