Pumpkin pancakes "Classic"
65 30 минут 4 порции
This is a classic recipe for squash pancakes from old cookbooks of Russian cuisine. I was very surprised that on the website it is not. To be honest, I've been added to pumpkin pancakes anything: cheese, semolina, other products, but when this year returned to a classic recipe, I realized that there is nothing better than the classics. In the description of the recipe will tell you our secrets, proven experience. Well, as always, my love to the correct proportions. Brand diet pancakes, leaving the seeds. Come on in, help yourself!
Ingredients for Pumpkin pancakes "Classic"
Step by step instruction of cooking Pumpkin pancakes "Classic"
Zucchini grate on a coarse grater
Bow to RUB on a large grater and add to the zucchini.
Break 2 eggs
Pour the flour. The flour in this recipe better than semolina because the semolina is usually added to swell and not let the juice. With squash fritters just no time for swelling monkey, so we only use the flour. During roasting, which takes very little time, the semolina will not have time to reach the desired condition. It is very important to observe the proportions that the pancakes turned out delicate.
The pan put on the stove, pour oil and heat.
Using a spoon, squash the mass on the pan and cover. Cover to cover have to, because we have a little flour. Eggs should quickly grasp the whole squash stuffing. If it is possible to fry pancakes on 2 pans at the same time, it is best to make sure that does not leak juice from the zucchini. Fry with 2 sides for 1.5-3 minutes (depending on Your stove) until pink. Flip with wide spatula, very carefully, so that the pancakes fell apart.
Spread on paper towel and cover paper towel on top to gone excess fat.
Ready pancakes put on a plate and allow to cool.
Serve cold as an appetizer or side dish. Cold pancakes, in contrast to the hot, will keep in shape.
Can serve with sour cream, to take on the road.