Photo by: Angie’s Recipes
Zucchini Buckwheat Pancakes
Food Ingredients:
300 grams Zucchini, grated 2 Shallots, finely chopped 2 Eggs 60 grams Cheddar, grated 1 tablespoon Parsley, chopped 1 tablespoon Spring onion, chopped 1 Garlic, minced 3 tablespoons Buckwheat flour 3 tablespoons Wholewheat flour Salt and pepper to taste Oil for frying
Recipe preparation:
1 Grate the zucchini into a mixing bowl. Stir in the finely chopped shallots, eggs, cheddar, parsley, spring onion, and garlic. Stir in the buckwheat and wholewheat flours, salt, and pepper. 2 Heat the oil in a large skillet over medium heat. Drop tablespoons of the batter into the skillet. Cook the pancakes two minutes on each side until browned. Place the pancakes on a sheet pan and keep warm in the oven. Continue to pan-fry the pancakes until all the batter is used.
Recipe source: Foodista recipe
