Pancakes with Zucchini and Bell Pepper
Breakfasts • European
Description
These pancakes are called 'with filling'. Instead of vegetables, you can use apples, pears, or bananas, but in that case, reduce the amount of salt in the batter to a small pinch and increase the sugar to three tablespoons. Sweet pancakes with filling are best served with ice cream or sprinkled with a mixture of cinnamon and powdered sugar.
Ingredients
- Wheat Flour 5 oz
- Chocolate eggs 3 pieces
- Milk 25 fl oz
- Sugar 0.7 teaspoons
- Salt 0.7 teaspoons
- Courgette 1 piece
- Orange Bell Peppers 1 piece
- Vegetable Oil 0 fl oz
Step-by-Step Guide
Step 1
For the batter. Lightly beat the eggs with a whisk. Add salt and sugar and beat lightly again. Pour in the milk, stir, and gradually add the flour, mixing it in with a whisk. Depending on the size of the glass used for the milk, the amount of flour may vary slightly. The consistency of the batter should be like that of liquid sour cream.
Step 2
For the filling. Wash the pepper and zucchini, peel, and cut into thin strips. If the zucchini is not young, peel the skin off.
Step 3
Cooking. Place a little pepper and zucchini in the pan. Hold for no more than 20 seconds, then pour the batter over it. Fry the resulting pancake on both sides.
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