Packed with the goodness of pumpkin, carrots, and vibrant vegetables, these Savory Pumpkin and Vegetable Pancakes are a flavorful, nutrient-rich dish that’s perfect for any meal. Enhanced with herbs, spices, and melted mozzarella, these pancakes are crispy on the outside and soft on the inside. They pair beautifully with a creamy cucumber herb sauce made from Greek yogurt, mayonnaise, and fresh herbs, adding a refreshing and tangy element. Whether served as a snack, side dish, or light meal, this recipe is bound to be a crowd-pleaser.

Full Recipe:

Ingredients:

For the Pancakes:

• Eggs: 3
• Milk: 200 ml
• Flour (All-Purpose): 200 g (7 oz)
• Pumpkin: 400 g (14 oz), grated
• Carrot: 1, grated
• Butter: For greasing
• Oil: For frying
• Garlic: 3 cloves, minced
• Bay Leaves: 2
• Tomatoes: 3, chopped
• Red Pepper: 1, diced
• Leek: 1, finely chopped
• Parsley: Fresh, chopped
• Salt, Paprika: To taste
• Dry Herbs (of your choice): To taste
• Breadcrumbs: For coating
• Mozzarella: 100 g (3.5 oz), shredded

Step 1: Prepare the Pancake Batter

1. Grate the Vegetables:
   • Grate the pumpkin and carrot using a medium-sized grater. Squeeze out any excess moisture using a clean kitchen towel.
2. Mix the Base Ingredients:
   • In a mixing bowl, whisk together eggs and milk. Gradually add the flour and mix until smooth.
3. Incorporate the Vegetables:
   • Fold in the grated pumpkin, carrot, diced red pepper, and chopped leek. Add minced garlic, paprika, and dry herbs. Mix until well combined.
4. Add Cheese and Season:
   • Stir in shredded mozzarella and season with salt and pepper to taste. Let the batter rest for 10 minutes.

Step 2: Cook the Pancakes

1. Heat the Oil:
   • Heat a small amount of oil in a non-stick skillet over medium heat.
2. Form the Pancakes:
   • Scoop a portion of the batter and flatten it into a round pancake shape in the skillet.
3. Cook Until Golden:
   • Fry each pancake for 2-3 minutes on each side until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.

Step 3: Make the Sauce

1. Prepare the Base:
   • In a bowl, combine Greek yogurt and mayonnaise. Stir until smooth.
2. Add Flavorings:
   • Mix in grated cucumber, minced garlic, chopped parsley, dill, and peppers. Season with salt and black pepper.
3. Chill the Sauce:
   • Cover and refrigerate for at least 20 minutes to allow the flavors to meld.

Step 4: Serve

• Arrange the warm pancakes on a serving plate and garnish with fresh parsley.
• Serve alongside a generous dollop of the creamy cucumber herb sauce.

Nutrition Facts (Per Serving, Approx. 6 Servings)

• Calories: 280
• Protein: 9g
• Carbohydrates: 24g
• Fat: 15g
• Fiber: 4g
• Calcium: 12% DV

Packed with the goodness of pumpkin, carrots, and vibrant vegetables, these Savory Pumpkin and Vegetable Pancakes are a flavorful, nutrient-rich dish that’s perfect for any meal. Enhanced with herbs, spices, and melted mozzarella, these pancakes are crispy on the outside and soft on the inside. They pair beautifully with a creamy cucumber herb sauce made from Greek yogurt, mayonnaise, and fresh herbs, adding a refreshing and tangy element. Whether served as a snack, side dish, or light meal, this recipe is bound to be a crowd-pleaser.

Full Recipe:

Ingredients:

For the Pancakes:

• Eggs: 3
• Milk: 200 ml
• Flour (All-Purpose): 200 g (7 oz)
• Pumpkin: 400 g (14 oz), grated
• Carrot: 1, grated
• Butter: For greasing
• Oil: For frying
• Garlic: 3 cloves, minced
• Bay Leaves: 2
• Tomatoes: 3, chopped
• Red Pepper: 1, diced
• Leek: 1, finely chopped
• Parsley: Fresh, chopped
• Salt, Paprika: To taste
• Dry Herbs (of your choice): To taste
• Breadcrumbs: For coating
• Mozzarella: 100 g (3.5 oz), shredded

Step 1: Prepare the Pancake Batter

1. Grate the Vegetables:
   • Grate the pumpkin and carrot using a medium-sized grater. Squeeze out any excess moisture using a clean kitchen towel.
2. Mix the Base Ingredients:
   • In a mixing bowl, whisk together eggs and milk. Gradually add the flour and mix until smooth.
3. Incorporate the Vegetables:
   • Fold in the grated pumpkin, carrot, diced red pepper, and chopped leek. Add minced garlic, paprika, and dry herbs. Mix until well combined.
4. Add Cheese and Season:
   • Stir in shredded mozzarella and season with salt and pepper to taste. Let the batter rest for 10 minutes.

Step 2: Cook the Pancakes

1. Heat the Oil:
   • Heat a small amount of oil in a non-stick skillet over medium heat.
2. Form the Pancakes:
   • Scoop a portion of the batter and flatten it into a round pancake shape in the skillet.
3. Cook Until Golden:
   • Fry each pancake for 2-3 minutes on each side until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.

Step 3: Make the Sauce

1. Prepare the Base:
   • In a bowl, combine Greek yogurt and mayonnaise. Stir until smooth.
2. Add Flavorings:
   • Mix in grated cucumber, minced garlic, chopped parsley, dill, and peppers. Season with salt and black pepper.
3. Chill the Sauce:
   • Cover and refrigerate for at least 20 minutes to allow the flavors to meld.

Step 4: Serve

• Arrange the warm pancakes on a serving plate and garnish with fresh parsley.
• Serve alongside a generous dollop of the creamy cucumber herb sauce.

Nutrition Facts (Per Serving, Approx. 6 Servings)

• Calories: 280
• Protein: 9g
• Carbohydrates: 24g
• Fat: 15g
• Fiber: 4g
• Calcium: 12% DV