A large number of vegetables gives the pancakes juiciness and mouth-watering flavor. They are prepared simply. Conventionally, the whole process can be divided into two stages: preparing vegetables and working with the dough. After frying, spread the pancakes on a paper napkin.
Ingredients
- Flour - 250 g
- Chicken eggs - 2 pieces
- Sour cream - 100 g
- Cauliflower - 200 g
- Green peas - 100 g
- Green onion - a couple of stems
- Dill - 3 twigs
- Baking powder dough - 1 tsp.
- Ground black pepper - to taste
- Salt - to taste
- Vegetable oil (for frying) – 100 ml
Step-by-step cooking recipe
Divide the cauliflower into inflorescences and boil in salted water for 10-15 minutes.
Put the cabbage in a colander and chop with a blender.
In a separate container, boil the green peas until soft.
Finely chop the green onion and dill.
Beat the eggs lightly with ground pepper, salt and sour cream.
Add cauliflower, green peas, dill and onion.
Add flour, baking powder and mix until smooth. The dough should turn out thick, but fluid.
Heat the oil in a frying pan, lay out small islands of dough and fry until golden brown on both sides.
