Savory Vegetable Pancakes
By :Connie Achurra
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Course Main Dishes
Browse Category Main Dishes
Home Category Main Dishes
Cook Time 20 Minutes
Servings
4 Servings
Ingredients
For the Pancakes:
  • 2 eggs
  • 3/4 cup white, whole wheat, oat, rice, or garbanzo flour
  • 1 1/3 cups cups water
For the Filling:
  • 1/2 Italian zucchini grated with finely peeled skin
  • 1 cup corn, cooked
  • 1/2 red bell pepper diced
  • 1 1/2 box of vegetable cream or milk I used both as I had a few conchos left, it is 1 1/2 cups approx
  • Salt oregano and pepper
  • 1 packet grated or shredded cheese
In any case:
  • they can use the vegetables they have
Course Main Dishes
Browse Category Main Dishes
Home Category Main Dishes
Cook Time 20 Minutes
Servings
4 Servings
Ingredients
For the Pancakes:
  • 2 eggs
  • 3/4 cup white, whole wheat, oat, rice, or garbanzo flour
  • 1 1/3 cups cups water
For the Filling:
  • 1/2 Italian zucchini grated with finely peeled skin
  • 1 cup corn, cooked
  • 1/2 red bell pepper diced
  • 1 1/2 box of vegetable cream or milk I used both as I had a few conchos left, it is 1 1/2 cups approx
  • Salt oregano and pepper
  • 1 packet grated or shredded cheese
In any case:
  • they can use the vegetables they have
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Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. For the pancakes, mix everything by hand or in a juicer, gradually put finite portions in a hot frying pan with a drop of oil, turn when the edges come unstuck, reserve (7-8 come out).
  2. Sauté the paprika in a drizzle of olive oil, add the zucchini, seasonings, cream and corn, wait until it is very hot.
  3. Fill the pancakes with the mixture, put them in a baking dish, mine is a round Pyrex pan, I use it for sweet and savory and it is the perfect amount for 3-4 Servings. Above what is left of the filling, grated cheese and in the preheated oven, at 356°F, for 20 Minutes until golden.
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