Sweet Zucchini Pancakes: A Simple Treat for Rainy Days
Sweet Zucchini Pancakes: A Simple Treat for Rainy Days
Crispy and Sweet Zucchini Pancake Recipe
Rainy days always make us crave some savory pancakes! While kimchi pancakes and other savory pancakes are delicious, today we’re sharing a simple and sweet zucchini pancake recipe using zucchinis from your fridge. When pan-fried thinly, they become delightfully crispy on the outside and tender on the inside. Even beginners can easily follow this recipe, so enjoy some delicious pancakes at home!
Main Ingredients- Zucchini 100g (about 1/4 of a medium zucchini)
- Carrot a little (about 25g, for color and sweetness)
- Cooking oil 2 Tbsp (for greasing the pan)
Pancake Batter- All-purpose flour 1/2 cup (about 50g; adjust seasoning if using seasoned pancake mix)
- Water 1/2 cup (about 100ml, for batter consistency)
- Salt 1/2 tsp (for seasoning)
- All-purpose flour 1/2 cup (about 50g; adjust seasoning if using seasoned pancake mix)
- Water 1/2 cup (about 100ml, for batter consistency)
- Salt 1/2 tsp (for seasoning)
Cooking Instructions
Step 1
First, let’s prepare the pancake batter. In a wide bowl, add 1/2 cup (about 50g) of all-purpose flour.
Step 2
To the bowl with flour, add 1/2 cup (about 100ml) of water and 1/2 tsp of salt. Whisk until smooth, ensuring there are no lumps. You can use chopsticks or a whisk for easier mixing. The batter consistency should be neither too thin nor too thick; it should lightly coat the ingredients when dipped.
Step 3
Wash the zucchini thoroughly. You can gently rub it with coarse salt to clean the surface. Then, prepare about 100g of zucchini and julienne it thinly. The thinner you julienne the zucchini, the crispier the pancake will be.
Step 4
Prepare the carrot as well. Julienne about 25g of carrot into thin strips, similar in thickness to the zucchini. Carrots add a beautiful color and a subtle sweetness.
Step 5
Add the julienned zucchini and carrot to the prepared pancake batter. Mix gently until the vegetables are evenly coated with the batter.
Step 6
Now it’s time to cook. Preheat a frying pan over medium heat and add about 2 Tbsp of cooking oil. Spoon portions of the zucchini batter onto the preheated pan, spreading them out as thinly as possible. Avoid making them too thick, as this will take longer to cook through and can make them soggy. Spreading them thinly is key for crispiness.
Step 7
Once one side is golden brown and cooked, carefully flip the pancake using a spatula. Cook the other side for another 2-3 minutes until golden brown. Keep an eye on the heat to prevent burning. Your delicious zucchini pancake is now ready!
