Description
Goldbraune, fluffige Pfannkuchen mit fein geraspelter Zucchini, zarten Zwiebelstückchen und aromatischem Thymian. Außen knusprig, innen saftig, mit leicht würziger Note und frischem, grünem Farbspiel.
Ingredients
Scale
- 250 g Mehl
- 4 Eier
- ½ Liter Milch
- 250 g Zucchini
- 1 kleine Zwiebel
- Salz
- Pfeffer
- Thymian
- Öl
Instructions
- Begin by preparing the batter: In a large mixing bowl, combine 250 grams of flour and 4 eggs. Gradually add ½ liter of milk while whisking continuously to create a smooth, lump-free batter. Continue mixing until the ingredients are fully incorporated and the batter has a pourable consistency.
- Wash the zucchini thoroughly, trim the ends, and grate it coarsely using a box grater or a food processor. Set the grated zucchini aside.
- Peel the small onion and finely dice it into small, even pieces to ensure it blends well into the batter.
- Add the grated zucchini and diced onion to the prepared batter. Mix everything together thoroughly so that the vegetables are evenly distributed throughout.
- Season the batter generously with salt, freshly ground black pepper, and a pinch of dried or fresh thyme to taste. Stir well to ensure all the seasoning is evenly mixed.
- Heat a non-stick frying pan or skillet over medium heat and add a small amount of oil, just enough to coat the bottom of the pan. Allow the oil to heat up until it shimmers.
- Pour a ladleful of the zucchini pancake batter into the hot pan and spread it out evenly to form a round, even layer. Cook the pancake over medium heat until the underside is golden brown, about 2 to 3 minutes.
- Carefully flip the pancake with a spatula and cook the other side for another 2 to 3 minutes, or until both sides are golden brown and the pancake is cooked through.
- Remove the finished zucchini pancake from the pan and keep it warm on a plate. Repeat the process with the remaining batter, adding a little more oil to the pan as needed.
- Serve the warm zucchini pancakes immediately, ideally with a fresh green salad for a light and delicious summer meal.
Notes
For an extra touch of flavor, try adding fresh herbs like parsley or chives to the batter. These pancakes can be enjoyed both warm and at room temperature, making them perfect for picnics or lunchboxes. If you prefer, you can also add a little grated cheese to the batter for a richer taste. Serve with a dollop of sour cream or yogurt for added creaminess.
- Prep Time: 10
- Cook Time: 20
- Category: Gebäck Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 30-45g
- Sodium: 180-300mg
- Fat: 15-25g
- Saturated Fat: 8-12g
- Carbohydrates: 45-60g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
