Introduction
These savory pumpkin and vegetable pancakes are a delicious, nutrient-packed twist on traditional pancakes. Made with fresh pumpkin and a blend of vegetables, they are crispy on the outside and soft on the inside. Paired with a refreshing creamy cucumber herb sauce, this dish is perfect for breakfast, lunch, or a light dinner.
Ingredients
For the Pancakes:
3 eggs
200ml milk
200g (7 oz) all-purpose flour
1 cup grated pumpkin
1 small zucchini, grated
1 small carrot, grated
1 small onion, finely chopped
1 clove garlic, minced
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika or smoked paprika
½ teaspoon baking powder
2 tablespoons vegetable oil (for frying)
For the Creamy Cucumber Herb Sauce:
½ cup Greek yogurt or sour cream
½ cucumber, grated and drained
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon lemon juice
1 small garlic clove, minced
Salt and black pepper to taste
How to Make
Yo Make również polubił
No-Bake Pumpkin Napoleon Dessert: The Trick to Creamy Perfection
Creamy Butternut Squash and Spinach Orzo
ALL THE DIRT COMES OUT OF THE BODY. Clean the intestines and blood vessels in two weeks
Easy Naan Bread Recipe: Soft, Fluffy, and Perfectly Golden