Zucchini Pancakes in Russian Style

Ingredients

• 3 eggs
• 150 g wheat flour
• 150 g buckwheat flour
• 0.5 cube fresh yeast (21 g)
• 500 ml lukewarm milk
• 2 tbsp liquid butter
• 1 pinch salt
• 1 Zucchini
• butterclarified oil (for frying)

Instructions

1. 1.

   Separate the eggs and keep the whites cold. Mix the wheat flour and buckwheat flour. Dissolve the yeast in the milk, then add the liquid butter, yolks, and salt, stirring into the flour mixture. If the batter is too thick or thin, adjust the milk slightly. Cover and let rise in a warm place for about 20 minutes. Wash, peel, and grate the zucchini finely. Whisk the whites until stiff peaks form, then fold them with the grated zucchini into the batter.

2. 2.

   Heat a little clarified butter in a pan, drop spoonfuls of batter, and fry each side for 1–2 minutes until golden brown. Drain on paper towels (optionally keep warm at 80 °C in an oven). Serve immediately.