Courgette breakfast pancakes

Ingredients

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

Directions

1. In a large bowl, combine eggs, olive oil, sugar, buttermilk and vanilla until smooth. Stir in courgette.
2. In a smaller bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg. Stir dry ingredients into courgette batter, mixing until just combined.
3. 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.
4. 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.
5. 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.
6. Transfer pancakes to prepared pan to keep warm as well as ensure that they’re all cooked through when they’re served.
7. Repeat with remaining batter.
8. 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 :)