From Smitten Kitchen
Makes around 18 pancakes, serves 3-4.
2 large eggs
3 tablespoons olive oil
2 dessert spoons light brown, dark brown or granulated sugar
60g buttermilk or 2 tablespoons each of milk and plain yoghurt, whisked until smooth
1/2 teaspoon vanilla extract
1 ½ medium courgettes, grated
125g plain flour (half can seamlessly be swapped with wholemeal flour)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground or freshly grated nutmeg
Butter or oil, for coating skillet
- In a large bowl, combine eggs, olive oil, sugar, buttermilk and vanilla until smooth. Stir in courgette.
- In a smaller bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg. Stir dry ingredients into courgette batter, mixing until just combined.
- Preheat oven to 200°F/100°C/Gas Mark ¼ and place a tray — foil-lined if you’re into doing fewer dishes later — on a middle rack.
- Heat a large, heavy skillet over medium heat. Once hot, melt a pat of butter/dash of oil in pan and swirl it around until it sizzles.
- Scoop 2 tbsp of batter in pan so the puddles do not touch. Cook until bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and cook another minute or two, until golden underneath.
- Transfer pancakes to prepared pan to keep warm as well as ensure that they’re all cooked through when they’re served.
- Repeat with remaining batter.
- Serve warm topped with a dollop of Greek yoghurt & honey. Repeat next weekend.
This recipe tastes even better made with vegetables from Community Harvest Whetstone