Step 1: Prepare the Pancake Batter
Grate the Vegetables:
Grate the pumpkin and carrot using a medium-sized grater. Squeeze out any excess moisture using a clean kitchen towel.
Mix the Base Ingredients:
In a mixing bowl, whisk together eggs and milk. Gradually add the flour and mix until smooth.
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.
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
Heat the Oil:
Heat a small amount of oil in a non-stick skillet over medium heat.
Form the Pancakes:
Scoop a portion of the batter and flatten it into a round pancake shape in the skillet.
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
Prepare the Base:
In a bowl, combine Greek yogurt and mayonnaise. Stir until smooth.
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This is the third time we’re making this meal this week. It’s just that amazing!
