Side Dishes

Vegetable Pancakes with Dip

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 12 mins
Total Time 42 mins
Course Sauce
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 carrot (s)
  • 1 zucchini
  • 2 egg (s)
  • 300 ml buttermilk
  • 250 g spelled flour (whole rain)
  • 2 teaspoons baking soda
  • 1 teaspoon sea salt

For the dip:

  • marjoram
  • parsley
  • tarragon
  • 2 tablespoon olive oil
  • 250 g quark
  • 200 ml yogurt
  • pepper
  • sea-salt
Vegetable Pancakes with Dip
Vegetable Pancakes with Dip

Instructions

  1. For the vegetable pancakes, wash the carrots and zucchini, then roughly grate both. Beat eggs, buttermilk, flour and baking powder until smooth. Stir in the grated vegetables, salt and herbs and bake 12 pancakes one after the other in heated oil until golden brown.
  2. For the dip, mix the quark and yoghurt with the herbs, season with salt and pepper and serve with the vegetable pancakes.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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