Vegetable Fajita Pancakes

Vegetable fajita pancakes — for 6 pancakes

1. Warm the olive oil in a pot, add the onion and fry for 5 minutes until it softens. Add the cauliflower florets and fry lightly. Add 5 tablespoons of water, cover the pan and cook another 5 minutes until softened.
2. Add the chickpeas to the pan while stirring, together with the Arrabbiata sauce, and bring to a boil. Simmer over low heat another 2–3 minutes, then add the coriander while stirring and remove from the heat.
3. Pour the sauce into a serving bowl and set it on the table together with the warm pancakes, the yogurt and the spinach leaves. Arrange a few spinach leaves on each pancake, add some of the filling, and top with a little yogurt. Roll up the pancakes and serve.

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Zucchini Pancakes (Палачинки с тиквички)

Needed ingredients: 1 teacup fresh milk; 14 tablespoons flour; 4 eggs; 2 teaspoons baking powder; 3 zucchini; 2 tablespoons oil. For the filling: 200 g cheese; 10 sun-dried tomatoes; 4 cloves garlic; 1/2 bunch dill.

The recipe: The zucchini go raw into the pancake batter and bake during the baking of the pancakes themselves.

Zucchini! Zucchini! Zucchini! In winter we look for them, in summer we get tired of them! In order to enjoy zucchini fully, we should try more zucchini recipes. And zucchini recipes are so many and so varied! Zucchini pancakes definitely count among the "new zucchini recipes". Very interesting looking, familiar in taste, zucchini pancakes are a great idea for varying the summer menu. And if you are going to host guests, don't miss serving the zucchini pancakes cut into rounds as a striking appetizer.

1. The first step of the zucchini pancake recipe is preparing the pancake batter. Beat the eggs together with the fresh milk, then little by little add the flour and the baking powder, stirring with a fork or a whisk. Wash the zucchini, clean them, grate them and, together with 1/2 teaspoon salt, add them to the batter.
2. Grease the bottom of a flat pan with part of the fat and heat it well. The moment comes when you must put some of the batter in the pan. Place it in several spots in the pan and, with the help of a spoon, smooth it out so the whole surface of the pan is covered with a thin layer of the batter. Bake for 2–3 minutes on each side, until the pancake takes on an appetizing golden tan.
3. The ready pancakes can be rolled with a mixture of your taste and choice. The mixture with which the pancakes in the photos are rolled is prepared by stirring the crumbled cheese with the finely chopped sun-dried tomatoes and dill, and adding the crushed garlic cloves.

From http://www.supichka.com/рецепта/512/палачинки-с-тиквички

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Garlic and Butter Flatbread Recipe

Ingredients: 350 g flour; 250 g yogurt; 1 tsp baking powder; 1 tsp salt; 1 tsp sugar; 2 cloves garlic; 30 g butter.

Directions — Prepare the Dough: Sift the flour into a bowl and create a well in the middle. In this well, add the yogurt, baking powder, sugar, and salt. Mix the ingredients together, gradually incorporating the flour from the sides until completely absorbed. Form the Balls: Knead the mixture into a soft dough and divide it into 8 balls. Let them rest for 5 minutes. Roll Out the Dough: Roll each ball into a thin disk and stack them, placing a sheet of baking paper between each flatbread to prevent sticking. Cooking the Flatbreads: Heat a pan over medium/high heat (level 7-8 out of 9). Lightly oil it and cook each flatbread for approximately one minute on each side. Garlic and Butter: Once removed, grease generously with butter and rub with sliced garlic cloves. If you prefer, you can also chop the garlic and sprinkle it over the hot, freshly made flatbreads. Serving: Serve and consume immediately as the garlic and butter flatbreads tend to become harder once they cool down.

From https://krimo.makingourlifematter.com/2023/10/27/garlic-and-butter-flatbread-recipe/