Ingredients You’ll Need
- 3 eggs
- 300 ml milk
- 140 g flour
- 1 tsp baking powder
- 1 zucchini
- 1 potato
- Salt to taste
- Spring onions, chopped
- Fresh parsley, chopped
- Plant oil for frying
How I Make These Pancakes
1. Prep the Veggies
I start by grating the zucchini and potato using the coarse side of the grater. Then comes the most important step squeezing out the liquid. I wrap the grated veg in a clean kitchen towel and twist hard. If you skip this, the pancakes will turn soggy and heavy. Once dry, they go into a big mixing bowl.
2. Make the Batter
In another bowl, I whisk together the eggs and milk until frothy. Then I slowly add the flour and baking powder, whisking just until smooth no lumps. I fold the egg mixture into the grated vegetables, followed by the spring onions, parsley, and salt. The result is a thick, spoonable batter that smells like Sunday brunch.
3. Cook in Batches
- Heat 1-2 tablespoons of oil in a non stick skillet over medium heat.
- Spoon the batter into the pan, forming small rounds (about 3-4 inches wide).
- Cook for 2-3 minutes on each side, or until golden brown and crispy on the outside.
- Transfer to a paper towel lined plate while you cook the next batch.
Chef Tips for Success
- Squeeze veggies dry: This one step ensures a crisp, firm pancake.
- Medium heat is key: Too hot and the outside burns before the inside sets.
- Use non stick or cast iron: You’ll need minimal oil and get a beautiful golden crust.
- Rest the batter: Let it sit for 5 minutes before frying to help bind everything.
