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Small squash pancakes

Perfect for a meal with friends, these light pancakes can replace your vegetables to accompany a meat dish.

Vegetarian August September October November December Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 20 minutes
Energy: 114 kcal / serving
Nutritional score:

Instructions

  • 1.   Mix the squash pulp, flour, eggs, and egg whites.
  • 2.   Add the sour cream.
  • 3.   Make the mixture smooth using a whisk.
  • 4.   Season with salt and pepper. Then add the grated nutmeg and a pinch of sugar.
  • 5.   Grease a pan and wait until it is hot before pouring a teaspoonful. Let the pancakes form.
  • 6.   The cooking is finished when you flip the pancake.

Ingredients for servings

  • 1 pinch of nutmeg
  • 2 eggs
  • 3 egg whites
  • 150 g of cream rice cuisine
  • 50 g of Cornstarch
  • 400 g of squash
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    114 kcal
    6 %
  • Fat
    5,52 g
    8 %
  • of which saturated
    3,84 g
    19 %
  • Carbohydrates
    8,7 g
    3 %
  • of which sugar
    1,39 g
    2 %
  • Protein
    4,84 g
    10 %
  • Fibers
    1,11 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.