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Pancakes with salted zucchini and squash

ingredients

servings

4

Glutenfree flour for bread and oven products

2 teaspoons

Chives

1 oz

Nutmeg

to taste

Semiskimmed milk

100 fl oz

Extra virgin olive oil

2 spoons

Eggs

1 unit

Type 0 wheat flour

150 oz

Courgette

300 oz

Pumpkin

200 oz

second courses from Italy

Pancakes with salted zucchini and squash

Pancakes with salted zucchini and squash

vegetarian with gluten with eggs with lactose source of C vitamins high in potassium

ready in

1 hour 10 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pancakes with salted zucchini and squash

For 24 pancakes

Pancakes with salted zucchini and squash step 1

step 1

Clean and cut the pumpkin. Let it boil for 10 minutes. Meanwhile clean the zucchini and grattuggiatele. When the pumpkin is ready mash it and add it to the zucchini.

Pancakes with salted zucchini and squash step 2

step 2

Let them fry lightly in a pan. Meanwhile, in a bowl combine all the ingredients and also add the sauce.

Pancakes with salted zucchini and squash step 3

step 3

Let stand for 30 minutes. Put a spoonful of the mixture in an already hot pan and cook 2 minutes per side.

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