Zucchini Stew Filled Pancakes
Zucchini stew is a true classic in Hungarian cuisine, and now it's presented in a new way: filled into pancakes. The dill and sour cream flavors perfectly complement the soft texture of the pancake, creating a light yet satisfying vegetarian dish. If you love traditional Hungarian flavors but crave something new, zucchini stew filled pancakes are an excellent choice!
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, whisk together the flour and salt, then add the eggs.
2
Gradually pour in the milk and sparkling water, whisking continuously until you have a smooth batter.
3
Let the batter rest for 15-20 minutes to allow the ingredients to combine well.
4
Grease a skillet with a little oil and heat over medium heat.
5
Pour a ladleful of batter into the skillet and spread it evenly. Cook for 2-3 minutes, until the edges start to pull away from the pan, then flip and cook for another 1-2 minutes.
6
Repeat the process with the remaining batter, re-oiling the skillet as needed.
7
For the zucchini stew, sauté the minced garlic in a little oil in a saucepan, then add the shredded zucchini.
8
Season with salt and pepper, add a little vinegar and sugar, then cook over low heat until tender.
9
Stir in the chopped fresh dill, and finally the sour cream; mix well to combine.
10
Fill the prepared pancakes with the zucchini stew, then fold or roll them up.
11
Place the filled pancakes in a baking dish and bake at 350°F (180°C) for 10 minutes to allow the flavors to meld.
12
Serve hot, garnished with fresh dill.
