Zucchini Pancakes with Sour Cream and Nutmeg
Breakfasts • American
Description
Measurement 1 cup = 240 ml.
Ingredients
- Sugar 2 tablespoons
- Salt a pinch
- Cinnamon 1 teaspoon
- Baking Powder 1 teaspoon
- Wheat Flour 1 cup
- Farm fresh eggs 2 pieces
- Courgette 1 piece
- Sour Cream 2 tablespoons
- Vanillin a pinch
- Vegetable Oil 3 tablespoons
- Ground Nutmeg 1⅖ teaspoons
Step-by-Step Guide
Step 1
Heat the skillet with oil well. Whisk the eggs, sour cream, oil, vanilla, and sugar until slightly frothy. Add the mixture to the grated zucchini and mix.
Step 2
In a separate bowl, whisk together the flour, salt, nutmeg, and baking powder. Add the dry ingredients to the main mixture and mix thoroughly with a spoon.
Step 3
Fry the pancakes on both sides until golden brown. Transfer the finished pancakes to parchment paper and let excess fat drain. Serve warm with sour cream or jam.
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