According to this recipe, you will get perfect pancakes. Use young squash with a thin crust and without seeds. To make the dough more tender, add a little sour cream. And to make it easier to spread it, after each time, dip a spoon in water.
Ingredients
- Patisson (young) – 400 g
- Flour - half a glass
- Chicken eggs - 1 piece
- Milk - 50 ml
- Sour cream - 1 art.l.
- Baking powder dough - 0,5 tsp.
- Ground black pepper - to taste
- Salt - to taste
- Vegetable oil (for frying) – 80 ml
Step-by-step cooking recipe
Peel the squash and grate it on a fine grater.
Add salt, stir and set aside for 10 minutes.
Transfer the grated squash to cheesecloth and squeeze out the excess juice.
Mix egg, milk, sour cream, salt and ground pepper.
Add grated squash, sifted flour and baking powder. Stir until smooth.
Heat the oil in a frying pan, spoon out small pancakes and fry until golden brown on both sides. Put the finished pancakes on a paper napkin.
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