The freshness of zucchini is incorporated into a light and fluffy pancake batter in these savory take on a traditional breakfast favorite. These pancakes are great whether you want a novel way to eat veggies or a flexible meal that works well as a side dish, brunch, or even a light main course. Let us get right into cooking these really simple zucchini pancakes.
The ingredients are two grated zucchinis.
Singular egg
400 millilitres (about two glasses) of milk
Salt, to preference
200 millilitres of water, or around one glass
About half a cup, or 100 millilitres, of olive oil, plus more for frying
2–3 grammes (about 1/2 teaspoon) of baking powder
Three cups or three hundred grammes of sifted wheat flour
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