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Prepare the Zucchini: Grate the zucchini and sprinkle lightly with salt. Let it sit for 5–10 minutes, then squeeze out excess liquid using a clean towel.
Make the Batter: In a large bowl, beat the eggs with sugar and salt. Add warm water and milk, then whisk in the yeast.
Add Zucchini and Flour: Stir in the grated zucchini and gradually mix in the flour to form a smooth batter.
Rest the Batter: Cover the bowl and let it rest in a warm place for about 15–20 minutes to let the yeast activate.
Cook the Pancakes: Heat a non-stick pan with a little oil over medium heat. Pour a ladle of batter into the pan and cook until golden brown on both sides.
Serve: Serve warm with sour cream, yogurt, or a garlic dip.
Serving and Storage Tips:
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