Savory Pumpkin and Vegetable Pancakes with Creamy Cucumber Herb Sauce

Introduction:
These savory pumpkin and vegetable pancakes are a flavorful and nutritious twist on traditional pancakes. Perfect as a light lunch, dinner, or appetizer, they combine the natural sweetness of pumpkin with fresh vegetables and are paired beautifully with a cool, creamy cucumber herb sauce. Easy to prepare and sure to impress, they offer a delightful balance of textures and tastes.

Ingredients:

For the Pancakes:

3 eggs

200 ml milk

200 g all-purpose flour (about 7 oz)

200 g pumpkin puree

1 cup mixed grated vegetables (such as carrots, zucchini, or bell peppers)

1 teaspoon baking powder

Salt and pepper to taste

2 tablespoons olive oil (for frying)

For the Creamy Cucumber Herb Sauce:

1 small cucumber, finely grated

150 g plain yogurt or sour cream

1 tablespoon fresh dill, chopped

1 tablespoon fresh parsley, chopped

1 clove garlic, minced

Salt and pepper to taste

A squeeze of lemon juice

How to make: