Zucchini Pancakes (Stuffed)

The zucchini are put raw into the pancake batter and cook while the pancakes bake.

Zucchini! Zucchini! Zucchini! In winter we look for them, in summer we get tired of them! To enjoy zucchini fully, we should try more recipes with them. 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 wonderful idea to vary the summer menu. And if you are hosting guests, don't miss serving the zucchini pancakes cut into rounds as an impressive appetizer.

1. The first step of the zucchini pancake recipe is preparing the batter. Beat the eggs together with the fresh milk, then little by little add the flour and baking powder, stirring with a fork or whisk. Wash and clean the zucchini, grate them and, together with 1/2 teaspoon of salt, add them to the batter.
2. Grease the bottom of a flat pan with part of the fat and heat well. Now put some batter in the pan. Place it in several spots and, using a spoon, smooth it so the whole pan surface is covered with a thin layer of batter. Cook for 2-3 minutes on each side until the pancake takes on an appetizing golden tan.
3. You can roll the finished pancakes with a filling of your taste and choice. The filling for the pancakes in the photos is made by mixing the crumbled cheese with finely chopped sun-dried tomatoes and dill, and adding the crushed garlic cloves.

From http://www.supichka.com/recepta/512/palachinki-s-tikvichki