Zucchini pancakes

Name: Zucchini pancakes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 120 g Flour; 7-10 Tbsp pepper, salt; 6 TABLESPOONS Milk; 6 TABLESPOONS Whipped cream; 2 Eggs (Gr. M); 3-4 Tbsp Sunflower seeds; 2–3 (600 g) Courgette; 3 TABLESPOONS Coconut oil (e.g. palm oil); 4 Stem(s) Parsley

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

120 g Flour
7-10 Tbsp pepper, salt
6 TABLESPOONS Milk
6 TABLESPOONS Whipped cream
2 Eggs (Gr. M)
3-4 Tbsp Sunflower seeds
2–3 (600 g) Courgette
3 TABLESPOONS Coconut oil (e.g. palm oil)
4 Stem(s) Parsley

Directions

1
Mix flour in a bowl with pepper and about 1 teaspoon salt. Whisk milk, cream and eggs. While stirring, gradually pour into the flour and mix to a smooth dough. Let it swell for about 10 minutes.
2
Roast the sunflower seeds in a pan without fat, remove and let them cool down. Clean, wash and finely grate the zucchini. Stir 2 tbsp. sunflower seeds into the dough.
3
Heat coconut oil in portions in a large pan. Add approx. 1 heaped tablespoon of zucchini mixture per pancake, flatten a little and bake for 3-4 minutes on each side. Remove the finished pancakes and keep warm.
4
Bake more pancakes from the remaining zucchini mixture in the same way. Bake a total of 8-10 pancakes. Warm the finished pancakes in a hot oven (at about 50 °C).
5
Wash parsley and shake dry, pluck off the leaves and chop finely. Arrange zucchini pancakes and sprinkle with the remaining sunflower seeds and parsley. Herb quark tastes good with them.