The Savory Zucchini and Yogurt Pancakes are incredibly simple, perfect as a quick and tasty appetizer.
They are made in no time without any resting period and even children who usually don’t want to hear about vegetables will enjoy them.
In fact, the grated zucchini added to the batter with yogurt aren’t even visible because the savory zucchini and yogurt pancakes are camouflaged, so to speak, with the yellow-orange color of turmeric, and they gain in fragrance and flavor.
Why use yogurt instead of milk in pancakes? Simply to make them creamier, give it a try and you’ll agree with me.
I’d like to share with you one of the reasons we’re here, actually, the most important one, which is to be helpful in your kitchens during those days when you’re short on time, don’t feel like cooking, or are tired from a busy workday.
Up here, where you see the magnifying glass, click on it and type the ingredient you find when you open the fridge or pantry, you’ll have the opportunity to access hundreds of recipes with that chosen ingredient.
YOU WILL BE AMAZED.
If you’re a fan of zucchini appetizers, below are some other tasty ideas, and then right after the photo, as always, let’s discover how to make the Savory Zucchini and Yogurt Pancakes!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Savory Zucchini and Yogurt Pancakes
- 2 zucchini
- 2 eggs (large)
- 3.5 oz Greek yogurt (or plain natural yogurt)
- 2/3 cup all-purpose flour
- 1 packet instant yeast for savory recipes
- 1 tsp turmeric powder
- 2 pinches salt
- to taste black pepper (optional)
- to taste extra virgin olive oil
Tools
- 1 Manual Whisk
- 1 Electric Mixer
- 1 Grater
- 1 Frying Pan
Preparation of Savory Zucchini and Yogurt Pancakes
To prepare the Savory Zucchini and Yogurt Pancakes, first separate the yolks from the whites.
Beat the egg whites until stiff with a pinch of salt and set aside.
Grate the zucchini with a medium-hole grater and wring them out to remove as much water as possible.
Mix the flour with turmeric, a pinch of salt, and yeast, and optionally add freshly ground black pepper if desired.
In a bowl, mix the yolks with yogurt using a hand whisk; you can also use regular plain yogurt if you don’t have Greek yogurt.
Incorporate the zucchini into the yolks using a hand whisk to blend them well.
Finally, add the beaten egg whites gradually, using gentle upward strokes to avoid deflating the mixture.
Heat a pan very well, lightly oiled with extra virgin olive oil, and take a heaping tablespoon of the mixture.
Drop it gently into the pan, spacing each savory pancake well, as they tend to spread during cooking.
As soon as you see bubbles forming on the surface, flip the pancakes with a quick motion.
It will take about 4 minutes, so once flipped, cook them on the other side for another 3-4 minutes.
As you prepare them, stack them on a plate and cover them to prevent drying out.
If you want larger pancakes, just use 1 ladle (soup ladle) not completely full.
Cook a few pancakes at a time to prevent them from spreading and sticking to each other.
How to Store Savory Zucchini and Yogurt Pancakes
You can keep them in the refrigerator for 2 days well sealed in an airtight container.
Other Recipes
If you want to see other types of recipes, you can return to HOME
FAQ (Frequently Asked Questions)
What can I substitute for turmeric?
You can replace turmeric with curry powder.
What other seasonings can I add?
You can enhance the pancakes with chopped fresh parsley or mint for a touch of freshness.
