Hearty herb zucchini pancakes with Speck Alto Adige

Course: starter
Style: modern
Level of difficulty: easy Plaited breadsticks with spelt and nut flour and Speck Alto Adige
Preparation time: 45 min.
Created by: Denise Schuster

     

Print  
  Hearty herb zucchini pancakes with Speck Alto Adige



½ small zucchini
75 g buckwheat flour
¼ teaspoon baking powder
¼ teaspoon baking soda
1 egg
75 g yogurt
15 g mixed herbs (dill, chives, parsley)
½ tbsp linseed
6 slices Speck Alto Adige PGI
Salt, pepper
Oil for baking
Serve with yoghurt and fresh herbs

1 small zucchini
150 g buckwheat flour
½ teaspoon baking powder
½ teaspoon baking soda
2 eggs
150 g yogurt
30 g mixed herbs (dill, chives, parsley)
1 tbsp linseed
12 slices Speck Alto Adige PGI
Salt, pepper
Oil for baking
Serve with yoghurt and fresh herbs

2 small zucchini
300 g buckwheat flour
1 teaspoon baking powder
1 teaspoon baking soda
4 eggs
300 g yogurt
60 g mixed herbs (dill, chives, parsley)
2 tbsp linseed
24 slices Speck Alto Adige PGI
Salt, pepper
Oil for baking
Serve with yoghurt and fresh herbs

 

Preparation

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.

 

Ready to try something new?

See more Speck recipes ...

Carbonara with Speck Alto Adige

South Tyrolean-style carbonara

Attention pasta lovers: You can’t go wrong with this South Tyrolean carbonara.

Burgers with Speck Alto Adige PGI

Burgers with Speck Alto Adige PGI

Nutritious, tasty and incredibly easy to make: These burgers tick every box and more – try them for yourself!

Hummus with pumpkin and Speck Alto Adige PGI

Hummus with pumpkin and Speck with toasted croutons

Hummus with pumpkin, Speck Alto Adige and croutons for a gourmet starter.

Recipe: Warm white cabbage salad - original Speck Alto Adige

Warm white cabbage and speck salad

This Speck Alto Adige coleslaw goes especially well with Speck-flavoured dumplings, ‘Gröstl’ (a traditional meat and potato dish) or goulash. Red cabbage can be substituted for white cabbage.

Recipe: Tagliatelle with original Speck from Alto Adige

Tagliatelle with speck

Want to enjoy pasta like in Bella Italia? The easy at-home recipe!

Speck Alto Adige PGI layered pie

Speck layered pie

A different take on Millefoglie. Instead of being sweet, this dish is savoury and hearty thanks to the Speck Alto Adige. It’s an especially light recipe that works well as a starter.

Lettuce risotto with scallops and Speck Alto Adige PGI foam

Scallops with speck foam

Are you looking for a creative and special dish? How about trying our recipe with roasted scallops in bacon foam?

Rye crackers with Speck Alto Adige PGI and chia seeds

Rye crackers with Speck and chia seeds

Nothing beats homemade treats – and these light crackers with Speck Alto Adige are a healthy alternative snack!

Potato pizza with Speck Alto Adige PGI

Potato pizza with speck

This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made!

Recipe: Bauerntoast with original Speck Alto Adige

South Tyrolean Bauerntoast

A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.