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.
This recipe was just delish! I cooked up a double batch so I would be able freeze some for later
How to make MOJO POTATOES Recipe
Dutch Oven Mexican Tortilla Lasagna
Pasta Fagioli Soup
4 Unexpected Disinfectants to Deodorize Your Toilet
Pork Tenderloin with Boursin: A Creamy and Delicious Recipe
An antique that has produced dilemmas
Jennifer Garner, 52, Is Proudly Showing Off Her New Boyfriend… And You Better Sit Down, Because You Might Recognize Him!
Zebra Sponge CakeZebra Biscuitkuchen