Instructions

Follow the steps and taste along the way.

1. Prepare the oats and zucchini

   Blend the rolled oats into a finer flour. Coarsely grate the zucchini and squeeze out the excess water thoroughly using a clean kitchen towel.

   

2. Mix the dip

   Mash the bryndza with a fork in a bowl, then stir in the yogurt, chopped dill, and lemon juice. Set aside.

   

3. Make the batter

   Whisk the eggs with the milk in a bowl. Stir in the oat flour, zucchini, Gouda, salt, and black pepper. Let the batter stand for 5 minutes so the oats can absorb the liquid.

   

4. Cook the pancakes

   Heat a nonstick pan over medium heat and brush it with some of the oil. Add about two tablespoons of batter for each pancake and shape it into a circle about 8 cm in diameter. Cook for 2 to 3 minutes, until the underside is golden, then flip and cook for another 2 minutes. Use the remaining oil for the next batches.

   

5. Serve

   Divide the pancakes between two plates and serve warm with the bryndza dip.