Vegetable Pancakes

To prepare vegetable pancakes, start by thoroughly washing the zucchini and removing the ends, then grate them using a coarse grater 1. Squeeze them well with your hands to remove excess water: this step is crucial to prevent the batter from being too liquid. Proceed the same way with the carrots: peel them with a vegetable peeler, remove the ends, and grate them 2. Collect the zucchini and carrots 3 in a bowl.

In another large bowl, pour the all-purpose flour and grated Parmesan cheese 4, then add a whole egg 5, the milk gradually 6, and the salt.

Mix with a hand whisk until you obtain a smooth, lump-free mixture 7. At this point, add the grated and well-squeezed vegetables 8 and the instant yeast for savory preparations 9.

Stir to combine to get a thick and homogeneous batter 10. Heat a non-stick pan, about 6 inches in diameter, over medium heat. When it is well-heated, pour a ladle of batter into the center 11 and, using a spatula, gently flatten the surface to give it a round and compact shape 12.

Cook the pancake until bubbles form and the edges easily detach, then flip it with a spatula 13 and continue cooking until it's golden brown on both sides. When ready, transfer it to a plate 14. Continue in this manner until all the batter is used up, stacking them as you go: with these quantities, you'll get about 5 pancakes. Your vegetable pancakes are ready to be served hot or warm 15!