Step 1: Prepare the Pancake Batter
Grate the Vegetables:
Grate the pumpkin and carrot using a medium-sized grater. Squeeze out any excess moisture using a clean kitchen towel.
Mix the Base Ingredients:
In a mixing bowl, whisk together eggs and milk. Gradually add the flour and mix until smooth.
Incorporate the Vegetables:
Fold in the grated pumpkin, carrot, diced red pepper, and chopped leek. Add minced garlic, paprika, and dry herbs. Mix until well combined.
Add Cheese and Season:
Stir in shredded mozzarella and season with salt and pepper to taste. Let the batter rest for 10 minutes.
Step 2: Cook the Pancakes
Heat the Oil:
Heat a small amount of oil in a non-stick skillet over medium heat.
Form the Pancakes:
Scoop a portion of the batter and flatten it into a round pancake shape in the skillet.
Cook Until Golden:
Fry each pancake for 2-3 minutes on each side until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
Cheesy Garlic Shrimp Alfredo
I am 60 years old and only tried this recently. Great flavors!
Zucchini tuna cake: soft and tasty
light-and fluffy Japanese cheesecake
Whenever I make this for dinner, everyone is cleaning off their plates
Irresistible 400g Pasta with Broccoli – A Quick & Delicious Delight!
No Virus Can Resist It: Hold Your Feet For 8-10 Minutes In This Mixture
Gas Prices Drop an Average of $4 Across Red States: “This Is Just the Beginning”
Soak the almonds in water and put them in the microwave for 1 minute: the trick that will make your life easier
