Saturday, July 15, 2006

Zucchini pancakes

Ingredients for 2:

1.25 lb zucchini
4 tbsp cream wheat
2 eggs
Salt, sugar, flour on taste
3 tbsp vegetable oil


Method:

Grate zucchini, add cream wheat, egg yolks, salt and sugar.
Add flour if necessary (if dough is too thin).
Whip egg whites with 1 pinch salt.
Mix dough and whites.
Pre-heat a skillet with vegetable oil.
Cook zucchini pancakes like usual ones.
Serve with sour cream.

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