Courgette pancakes
We all know them so well, courgettes, zucchinis, baby marrows or their cousin patty pants. If planted in the right spot, they can cover a lot of space in your garden. The most beautiful flowers appear before turning into a zucchini. The flowers have a striking yellow-orange colour and can be eaten too.
Equipment
- Grater, non-stick pan
Ingredients
- 1 kg courgettes, grated, salted, rinsed under clear water and excess water removed
- 110 g cake flour
- 350 ml milk
- 2 teasp salt, divided 1:1
- 50 g finely grated fresh parmesan
- 30 g roasted sunflower seeds (optional)
- 2 jumbo eggs
- 4 spring onions, finely chopped
- pepper
- 4 sprigs thyme, leaves removed
- 10 ml olive oil
- some canola oil or cooking spray for the pan
Instructions
- Instruction to prepare the courgettes
- After I washed the courgettes, I coarsly grate them, sprinkle 1 teaspoon salt over the courgettes and mix them well. Then I let them stand for 15 to 30 minutes to drain off some water. I rinse them under cold water and put them in the center of a cheese cloth. I hold all 4 corners together and squeeze the courgettes until almost all the water comes out. I usually end up with around 300 g courgette mass.If you don't have time for this, just grate the courgettes and add the salt in the last minute to the final batter.
- Mix the milk, eggs and flour until you have a smooth batter.
- Add 1 teaspoon salt, some grinds of black pepper, the parmesan, sunflower seeds, spring onions, thyme leaves, canola oil and courgettes. Mix everything well.
- Heat a little bit of canola oil in a non-stick pan and add some batter to the pan. It usually takes 3 minutes on each side to get the right texture for the pancakes. It all depends on the size of the pancake and your stove.
- After 3 minutes, turn the pancake and bake the other side for 2 to 3 minutes. It takes longer than your usual plain pancake batter since you have the courgettes in the dough. Drain the pancakes on a paper towl for a minute to get rid of some oil. Continue with the rest of the dough.
- I usually get 8 pancakes from the batter.
- You can eat the pancakes straight out of the pan if you can't wait (at least the first one) or bake all of them first and serve them on their own, with some tzatziki on the side. Or you could serve them with a fresh salad on top. Sometimes I dress them with some Greek yoghurt, smoked or freshly baked trout, dill tips and a few lemon slices.