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.
Grandpa’s Southern-Style Ribs
My dinner party guests always go nuts over this dish.
Instant Pot Al Pastor Tacos
With this cleaning method, everything will shine from head to toe – zero stress and effort.
When our grandparents were using this item, it was very common.
Delicious Ooey Gooey Bars
Salmon Blanquette is a classic appetizer. Here is the recipe to prepare it perfectly.
People start laughing when heavy-set dancer comes to stage, but as he starts to dance, everyone’s mouths drop…
Quick Pickled Beets
