Salted pancakes with tuna and zucchini


  • 175g of flour
  • 160g Tuna in olive oil
  • 1 spoon yeast
  • 250 g of milk
  • 50 grams of fresh cream
  • 2 eggs
  • 100 grams of grated Parmesan cheese
  • 150 grams of squash
  • a piece of butter
  • salt to taste
  • ketchup
  • fresh mint

Cooking process:

  1. Squash on a large grater, salt and set aside.
  2. Separate yolks from proteins, heat milk and cream and pour into a cup of yolks. In a separate cup, whisk the glair until a thick mass is obtained. Add flour, yeast and salt to the yolks, beat well, let it brew for a few minutes, then carefully pour the glair. Add to the mixture tuna without juice, zucchini and grated parmesan.
  3. Preheat pan, grease with butter and bake pancakes on both sides using the whole dough.
  4. Serve warm with lots of ketchup. If desired, pancakes can be sprinkled with fresh mint.

Salted pancakes with tuna and zucchini

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Salted pancakes with tuna and zucchini