Hearty herb zucchini pancakes with Speck Alto Adige PGI
Savory pancakes with zucchini, fresh herbs and South Tyrolean PGI speck – a versatile recipe perfect for brunch or light meals.
Difficulty: Easy
Preparation time: 45 min
Ingredients
Serves for
4
people
Ingredients
- 1 small zucchini
- 150 gram buckwheat flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 2 eggs
- 150 gram yogurt
- 30 gram mixed herbs (dill, chives, parsley)
- 1 tablespoonlinseed
- 12 slice Speck Alto Adige PGI
- Salt, pepper to taste
- Oil for baking to taste
- Serve with yoghurt and fresh herbs to taste
Hearty herb zucchini pancakes with Speck Alto Adige PGI
Preparation time 45 min
- Wash the zucchini and grate coarsely. Thoroughly squeeze out in a kitchen towel until the zucchini is very dry.
- Mix the buckwheat flour with the baking powder and the baking soda. Place the grated zucchini, eggs and yoghurt in a mixing bowl and mix loosely. Finely chop the herbs.
- Fold linseed and herbs into the dough.
Heat a coated frying pan with a little oil. Pour about 2 tbsp. of dough per pancake into the frying pan and brown without overcooking.
To serve, mix some yoghurt with herbs, salt and pepper. Pour one tablespoon of this mixture onto the pancakes and cover each with three slices of Speck Alto Adige. A crunchy salad of diced radishes and cucumbers is the ideal side dish.