Quick Zucchini And Dill Pancakes Recipe Recipe

Name: Quick Zucchini And Dill Pancakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium zucchini, grated on the large holes of a box grater; Kosher salt; 1 tablespoon finely chopped dill; 2 tablespoons Greek yogurt plus more for serving; 1/3 cup all-purpose flour; 1 teaspoon baking powder; Freshly ground black pepper; 2 tablespoons unsalted butter; Sliced scallions, optional; 4 lemon slices

Servings: persons

2 medium zucchini, grated on the large holes of a box grater
Kosher salt
1 tablespoon finely chopped dill
2 tablespoons Greek yogurt plus more for serving
1/3 cup all-purpose flour
1 teaspoon baking powder
Freshly ground black pepper
2 tablespoons unsalted butter
Sliced scallions, optional
4 lemon slices

1
Toss grated zucchini with 1/2 teaspoon salt and place in a strainer over a bowl. Let drain for 8 minutes. Place handfuls of zucchini in the center of a clean kitchen towel, enclose in towel then twist the towel a drain as much liquid from the zucchini as possible.
2
Place drained zucchini in a large bowl and toss with dill and Greek yogurt. Whisk together flour and baking powder and sprinkle over zucchini mixture. Toss zucchini mixture with dry ingredients and season to taste with salt and pepper.
3
Melt 1 tablespoon butter in a large skillet and add batter by the 1/4 cup, gently flatten with a spatula and cook until brown, about 3 minutes. Flip and continue to cook until both sides are brown. Remove from skillet and keep warm while you cook the rest of the pancakes in the remaining butter. Serve topped with Greek yogurt, sliced scallions and lemon wedges.

131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium zucchini, grated on the large holes of a box grater, Kosher salt, 1 tablespoon finely chopped dill, 2 tablespoons Greek yogurt plus more for serving, and more.

Yes, Quick Zucchini And Dill Pancakes Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Zucchini And Dill Pancakes Recipe

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