Add the squeezed vegetables to the prepared mixture. Mix well to make sure the vegetables are evenly distributed within the mixture.
Add Remaining Ingredients:
Pour the oil into the dough and mix. Then add the chopped spring onion, parsley and dill. These ingredients will give a touch of freshness and flavor to your pancakes. Mix everything well until you obtain a homogeneous mixture.
Cooking Pancakes:
Heat some oil in a large skillet over medium-low heat. Do not exaggerate with the temperature to avoid the pancakes burning on the outside while remaining raw on the inside.
Use a spoon to spoon portions of batter into the hot pan, flattening each tablespoon of batter slightly to form pancakes.
Cook each pancake for about 3-4 minutes per side, or until golden and crispy. Check the browning and turn them gently with a spatula.
Serve:
Transfer the cooked pancakes to a plate lined with absorbent paper to remove excess oil. Let it cool slightly.
Repeat the cooking process with the rest of the dough, adding a little oil to the pan if necessary.
Serving Suggestions:
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