If you don’t like pancakes, you’re lying. They are one of the most versatile food types. From crepes to fat american style there’s a huge amount of contrast in both texture and flavour. You can make them sweet or savoury, from the toppings down to the amount of sugar you add into your mix. This particular recipe, for Courgette Pancakes, can be eaten with sweet food (try with syrup and peanut butter like we did) or savoury (omit the sugar from the recipe and have them with something like avocado and eggs).
The other week I came across this recipe, made by the ever wonderful Izy from Top With Cinnamon, which was attached to an interview she’d done with a third party (here). The interview itself is about blogging, so it was probably pretty easy for the recipe itself to get missed, hence why I don’t feel too bad about re-doing it here. We made these for breakfast and invited a couple of friends round who had to endure me taking pictures of the first few before they could tuck straight in. The pains of being friends with a food blogger hey?
I recently started making courgette fritters as a quick, cheap and easy week night cook (they work great in wraps for both dinner and the next day for work lunches) and the two aren’t all that far removed. The fritters obviously use grated courgette to make them a bit more substantial and chunky however.
I’m fresh back from Paris after popping over to watch a match at the Euros. And I’ve got a trip to Budapest at the start of July, so if you’ve got any recommendations for things to do or see, or want to link me to any posts you’ve written about the city, then pop them in the comments below!
- 100g finely grated courgette
- 55g rolled oats
- 65g cornmeal
- 30g ground almonds
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- 2 tbsp granulated sugar (only if you're having sweet pancakes)
- 1 egg
- 190ml milk
- Force as much water out of the grated courgette as you can by forcing it through a sieve, or squeezing it in paper towels.
- Add the dry ingredients (oats, cornmeal, ground almonds, cornmeal, baking powder, bicarb and sugar) into a food processor or blender and blitz until the oats are fine.
- add the wet ingredients and blitz until the mixture is well combined.
- Heat a couple of teaspoons of oil in a non-stick pan and heat. Make sure the pan is well coated. Spoon about 2 tablespoons of mixture into the pan for each pancake and cook over a medium heat.
- Cook on one side until bubbles rise to the top and burst, then flip, cooking until both sides are golden.
- Repeat until the batter is used up, do add more oil if you need to.
- Serve with whatever you wish, we went for blueberries, peanut butter and maple syrup.