Crispy Cheese Pancakes With Zucchini Sauce Recipe

Summary

MethodMain Ingredient

Ingredients

For pancakes
 Plain flour3⁄4 Cup (12 tbs)
 Salt1 Pinch
 Eggs3
 Oil2 Tablespoon
 Milk3⁄4 Cup (12 tbs)
 Egg1
 Fresh breadcrumbs2 Cup (32 tbs)
 Oil2 Cup (32 tbs) (For Deep Frying)
For filling
 Canned champignons190 Gram (1 Can)
 Pine nuts2 Tablespoon
 Ricotta cheese6 Ounce (185 Grams)
 Mozzarella cheese4 Ounce (125 Grams)
 Grated parmesan cheese2 Tablespoon
For zucchini sauce
 Butter1⁄2 Ounce (15 Grams)
 Shallots3
 Zucchini6 Ounce (185 Grams)
 Water1 Cup (16 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2909 Calories from Fat 1709

% Daily Value*

Total Fat 195 g299.3%

Saturated Fat 63.4 g316.9%

Trans Fat 0 g

Cholesterol 1096.1 mg365.4%

Sodium 2965.2 mg123.6%

Total Carbohydrates 187 g62.3%

Dietary Fiber 10.7 g42.9%

Sugars 23.8 g

Protein 113 g225.9%

Vitamin A 88% Vitamin C 58.6%

Calcium 177.9% Iron 73.3%

*Based on a 2000 Calorie diet

Directions

Pancakes Sift flour and salt into bowl, add eggs and oil, stir until mixture is smooth and free from lumps.
Gradually add milk, mix to a smooth batter.
Heat pan, grease well, pour 2 to 3 tablespoons of pancake mixture into pan, swirling batter evenly around pan.
Cook over medium heat until light golden brown.
Toss or turn pancake and cook on other side.
Repeat with remaining batter, reserving 2 tablespoons of the batter for sealing.
Divide prepared filling evenly among pancakes, then spread filling out to cover half of each pancake.
Brush edges of each pancake with the reserved batter.
Fold each pancake in half.
Brush the round edges of the folded pancake with the reserved batter, then fold the pancake in half again, pressing edges to seal filling.
Brush pancakes with lightly beaten extra egg, then coat with breadcrumbs.
Deep-fry in hot oil until golden brown.
Serve with Zucchini Sauce.
Filling Put pine nuts into dry pan, shake over heat until golden, remove from pan.
Drain and rinse champignons, chop roughly.
Combine pine nuts and champignons with ricotta cheese, grated mozzarella cheese and parmesan cheese, mix all together well.
Zucchini Sauce Melt butter in saucepan, add chopped shallots, cook 1 minute.
Add sliced zucchini, cook further 2 minutes, stirring occasionally.
Add water, bring to boil, reduce heat, simmer uncovered 15 minutes, cool slightly.
Pure'e vegetables and liquid in blender.
Return mixture to saucepan, season with salt and pepper, stir until mixture boils.
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