Instructions:
Prepare the vegetables:
Grate the vegetables: grate the zucchini, potatoes and carrot.
Remove excess moisture: sprinkle the grated vegetables with a little salt and let sit for a few minutes. Squeeze out the excess juice using a clean cloth or cheesecloth.
Prepare the batter:
- Beat the eggs: In a large bowl, beat the eggs.
- Mix the wet ingredients: add 350ml of milk to the eggs and mix well.
- Combine the dry ingredients: add 150 g of flour and 5 g of yeast to the mixture. Mix until the dough is smooth and without lumps.
- Add the vegetables and herbs: Stir in the grated and squeezed vegetables, along with the chopped green onion and parsley. Season with additional salt to taste.
Cooking the pancakes:
- Heat the oil: Heat a little vegetable oil in a pan over medium heat.
. 8. Cook pancakes: Pour a small amount of batter into the pan to form pancakes. Cook until bubbles form on the surface and the edges begin to firm, then flip and cook until golden brown on both sides.
Continued on next page…
