Savory Zucchini Pancakes, resembling more of a crepe, offer a delightful blend of delicate flavors and versatility. Perfect for any meal, they can be folded and dipped into sour cream or your favorite sauce, making them a delightful culinary experience.
This recipe is quite accessible, even for those with basic cooking skills. The steps are straightforward, and even if the pancakes are not perfectly shaped on the first try, they will still be delicious.
It’s a great recipe for beginners and intermediate cooks.
Time & Servings:
- Prep time: 20 minutes
- Cooking time: 30 minutes
- Total time: 50 minutes
- Servings: Makes about 10 pancakes
Ingredients:
- 2 medium zucchinis, grated (about 10 ounces or 280 grams)
- 1 cup all-purpose flour (120 grams)
- 2 large eggs
- 1/2 cup milk (120 ml)
- 1/4 cup grated Parmesan cheese (30 grams)
- 2 tablespoons olive oil, plus more for frying (30 ml)
- 1/2 teaspoon salt (2.5 grams)
- 1/4 teaspoon black pepper (1 gram)
- 1 tablespoon chopped fresh dill or parsley (optional)
Instructions:
- Squeeze the grated zucchini in a clean cloth to remove excess moisture.
- In a large bowl, mix flour, eggs, milk, Parmesan cheese, olive oil, salt, and pepper until smooth.
- Fold in the grated zucchini and dill/parsley (if using).
- Heat a non-stick pan over medium heat and brush with olive oil.
- Pour about 1/4 cup of batter for each pancake and spread thinly.
- Cook for 2-3 minutes per side until golden brown.
- Transfer to a warm plate and cover to keep warm.
Tips for Perfection:
- Ensure zucchini is well-drained to avoid soggy pancakes.
- Use a non-stick pan for easy flipping.
- Keep the pancakes warm in an oven at a low temperature while cooking batches.
Optional Ingredients:
- Add crumbled feta or goat cheese for extra flavor.
- Incorporate finely chopped onions or garlic for a savory twist.
Serving Suggestions:
- Serve with a dollop of sour cream or Greek yogurt.
- Pair with a side of mixed green salad or crusty bread.
Nutrient Information Per Serving:
- Calories: ~150 kcal
- Protein: 5 g
- Carbohydrates: 15 g
- Fat: 8 g
- Fiber: 1 g
- Sodium: 200 mg
Storing & Reheating Leftovers:
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat in a pan over medium heat or in a microwave.
- Freezing (see more below)
Freeze Savory Zucchini Pancakes
Additionally, you can freeze Savory Zucchini Pancakes for future use. Freezing them is a great way to preserve their freshness and flavor when you have leftovers or want to prepare them in advance. Here’s how to do it effectively:
- Cool Completely: After cooking, allow the pancakes to cool completely at room temperature. This prevents condensation inside the packaging, which could lead to freezer burn or sogginess upon thawing.
- Layer Separately: Place a sheet of parchment paper or wax paper between each pancake. This prevents them from sticking together, making it easier to separate them when you only want to reheat a few at a time.
- Packaging: Transfer the layered pancakes to a freezer-safe bag or an airtight container. If using a bag, try to remove as much air as possible before sealing it to prevent freezer burn.
- Label and Freeze: Label the container or bag with the date. Savory Zucchini Pancakes can be stored in the freezer for up to 2-3 months.
To Reheat Frozen Pancakes:
- You can reheat them directly from frozen. Place them in a non-stick skillet over medium heat and cook until they’re heated through. Alternatively, you can use an oven or a microwave.
- If using an oven, preheat it to 350°F (175°C), place the pancakes on a baking sheet, and heat for about 10-15 minutes.
- In a microwave, use a microwave-safe plate and heat on high for 1-2 minutes, checking regularly to ensure they don’t become too soggy.
In conclusion, by freezing and reheating properly, you can enjoy your Savory Zucchini Pancakes at any time with minimal effort.
You may also be interested in these sweet pancake recipes.
Cooking Savory Zucchini Pancakes:
Above all, my preferred method is using a crepe pan to cook Savory Zucchini Pancakes is an excellent choice due to its shallow edges and even heat distribution.
For example, here are some pro tips for using a crepe pan effectively:
Proper Heating of the Pan:
Before you start, ensure the crepe pan is heated to the right temperature. It should be hot enough to cook the batter quickly but not so hot that it burns. Therefore, a medium heat is usually a good starting point.
Grease the Pan:
After that, lightly grease the pan with a small amount of oil or butter. You can use a paper towel or a brush to spread a thin layer evenly. This helps in preventing the pancakes from sticking and allows for easier flipping.
Pour the Batter:
Then pour the batter into the center of the pan, then quickly tilt and rotate the pan to spread the batter evenly. This should be done swiftly to create a thin and even layer, which is characteristic of crepes.
Cooking Time:
As I have said, crepes cook quite quickly. Wait until the edges start lifting from the pan and the bottom is lightly golden. This typically takes about 1-2 minutes, then flip it. Cook the other side for another minute or so.
Flip the Pancakes:
I recommend using a thin spatula for flipping. Gently slide it under the pancake, lift slightly, and flip. If you’re comfortable with it, you can also try flipping the pancake by tossing it with a swift movement of the pan.
Consistent Thickness:
Aim for consistency in the thickness of your pancakes. This ensures they cook evenly and have the delicate texture that crepes are known for.
Adjust the Batter Consistency:
If the batter is too thick, thin it out with a little more milk. This helps in achieving the thin, light texture of a crepe.
Temperature Adjustment:
If your pancakes are browning too quickly or burning, lower the heat. If they’re taking too long to cook, increase the heat slightly.
Rest the Batter:
If your time allows, let the batter rest for about 30 minutes before cooking. This helps in developing the flavors and can improve the texture of the pancakes.
Clean the Pan:
To maintain the quality of your crepe pan, clean it properly after each use. Avoid using abrasive materials that can scratch the surface.
Certainly making perfect crepes is about practice and getting a feel for the right batter consistency and pan temperature. Don’t be discouraged if the first few don’t turn out perfectly; with a bit of practice, you’ll quickly get the hang of it!
Origin and Folklore:
Savory pancakes have a rich history, with variations found in many cultures worldwide. This zucchini pancake recipe is inspired by European cuisine, particularly Eastern Europe, where vegetables like zucchini are commonly used in pancakes or fritters.
According to Wikipedia, they originated in Ancient Greece.
They are often enjoyed during summer and harvest seasons, symbolizing abundance and familial gatherings.
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