Step 1: Prepare the Pancake Base
Grate the zucchini: Grate 1 medium zucchini and sprinkle it with 1/2 teaspoon of salt. Let it sit for about 10 minutes to release its moisture. Afterward, squeeze out the excess liquid using a clean kitchen towel or your hands.
Grate the potatoes: Peel and grate 2 large potatoes. Place the grated potatoes in a bowl of cold water to prevent browning and remove excess starch. Let them soak while you prepare the other ingredients.
Mix the batter: In a large bowl, whisk together 3 eggs, a pinch of salt, black pepper to taste, and 200 ml of milk. Gradually stir in 200 g of flour and 1 teaspoon of baking powder until the mixture is smooth and lump-free.
Combine the vegetables: Drain the grated potatoes and pat them dry with a paper towel. Add the grated potatoes and zucchini to the batter, along with the chopped green onions. Stir until the vegetables are evenly distributed.
Fry the pancakes: Heat a little vegetable oil in a non-stick frying pan over medium heat. Pour a ladleful of batter into the pan and spread it out evenly to form a pancake. Fry each pancake for about 2-3 minutes on each side until golden brown. Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Repeat with the remaining batter.
Step 2: Prepare the Filling
Sauté the vegetables: In a large skillet, heat 1-2 tablespoons of vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté for 3-4 minutes until the onion becomes translucent and fragrant.
Add the bell pepper and tomato: Add the diced bell pepper and tomato to the skillet. Season with salt, paprika, and Provencal herbs. Cook the vegetables for 5-7 minutes until they soften and release their juices.
Simmer: Reduce the heat and let the mixture simmer for an additional 5 minutes, allowing the flavors to meld together. Once cooked, remove from heat and set aside.
Step 3: Assemble the Pancake Bake
Layer the pancakes and filling: Preheat your oven to 200°C (400°F). In a large oven-safe baking dish, arrange a layer of the cooked pancakes. Spread a layer of the sautéed vegetable mixture over the pancakes. Continue layering the pancakes and vegetable mixture until all the ingredients are used up, finishing with a layer of pancakes on top.
Prepare the topping: In a small bowl, mix 3 tablespoons of mayonnaise and 4 tablespoons of sour cream. Spread this mixture evenly over the top layer of pancakes.
Add cheese: Sprinkle the grated cheese over the sour cream and mayonnaise mixture, covering the top completely.
Step 4: Bake and Serve
Bake: Place the assembled dish in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and golden brown.
Garnish and serve: Once baked, remove the dish from the oven and let it cool slightly. Garnish with freshly chopped parsley and serve the pancake bake hot. It pairs wonderfully with a fresh salad or as a standalone meal.
Cooking Tips
Zucchini prep: Squeezing out the excess water from the zucchini is important to prevent the pancakes from becoming soggy. Make sure you drain them well.
Customize the filling: Feel free to add other vegetables like mushrooms, spinach, or even cooked chicken for extra flavor and protein.
Cheese variety: You can use a mix of cheeses like mozzarella, cheddar, or gouda for the topping, depending on your taste preferences.
Serving suggestion: This dish can be served as a main course or a side dish. Pair it with a light green salad or roasted vegetables for a complete meal.
Storage
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply bake in a preheated oven at 180°C (350°F) for 10-12 minutes, or until heated through.
Freezing: You can freeze this pancake bake by tightly wrapping the dish with plastic wrap and aluminum foil. It will keep in the freezer for up to 2 months. To reheat, thaw in the refrigerator overnight and bake at 180°C (350°F) until hot.
Nutritional Facts (Per Serving, Based on 6 Servings)
Calories: 350 kcal
Protein: 12 g
Carbohydrates: 40 g
Fat: 18 g
Fiber: 4 g
Sugar: 5 g
Sodium: 500 mg
Calcium: 15% DV
Iron: 8% DV
Frequently Asked Questions (FAQs)
Can I make this dish gluten-free?
Yes, you can substitute the flour with gluten-free flour or almond flour to make this dish gluten-free. Make sure the baking powder you use is also gluten-free.
Can I use other vegetables in the filling?
Absolutely! You can add vegetables like mushrooms, spinach, or zucchini. You can even add cooked meat like chicken or sausage for extra protein.
Can I prepare this in advance?
Yes, you can assemble the pancake bake ahead of time and refrigerate it. When you’re ready to bake, simply pop it in the oven and bake as directed.
What type of cheese works best for this recipe?
Cheeses like mozzarella, cheddar, gouda, or even feta work well. You can mix and match depending on your taste preference.
Can I use a different sauce instead of mayonnaise and sour cream?
Yes, you can use béchamel sauce or even a cheesy cream sauce as a topping for this bake. The sour cream and mayo combination adds creaminess, but you can adjust it according to your taste.
Conclusion
This Zucchini and Potato Savory Pancake Bake is a delightful, savory dish that combines the comforting textures of pancakes with a flavorful vegetable filling. Topped with rich melted cheese and a creamy sauce, it’s the perfect dish to serve as a main course or a side. With its balance of flavors and textures, this dish is sure to become a family favorite. Whether for a casual dinner or a special occasion, this bake is both satisfying and versatile, making it a go-to recipe for any day. Enjoy!
ADVERTISEMENT
