2 ½ cups flour
2 Tbsp. sugar
1 ½ tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 large eggs
2 ¼ cups buttermilk (lactose-free milk with maybe 1 Tbsp. of lemon juice)
10 Tbsp. margarine, melted and cooled
1 large zucchini
8 medium carrots, peeled
1 bunch green onions
3 cloves garlic
½ bunch fresh parsley
Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. In a separate smaller bowl, whisk the eggs and buttermilk. Add the melted, cooled margarine and whisk until well combined.
Pour the egg mixture into the flour mixture and stir with a wooden spoon until barely combined. Set aside while you continue with the recipe.
Grate the zucchini and carrots using the large holes on a box grater or using a food processor. Thinly slice the green onions, mince the garlic, and roughly chop parsley. Fold the vegetables into the prepared pancakes batter.
Warm a skillet over medium-high heat and brush it gently with olive oil. Use a 1/3 measuring cup to scoop the batter onto the warmed skillet. Cook 3 to 4 minutes, until the outer edges have set, then flip. Cook an additional 2 to 3 minutes and remove from heat.
Sprinkle the pancakes liberally with salt and allow to cool slightly before serving. Serve with a dollop of lactose-free sour cream or plain Greek yogurt.
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