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A bright and lovely light meal, these pancakes are bursting with spring flavours. Enjoy them with a hefty dose of sunshine if you can.
Ingredients
- 2 medium courgettes (zucchini) (about 500g/1lb 2oz)
- 1 tsp sea salt flakes
- 1 quantity Buttermilk Pancakes batter
- 200g (7oz) halloumi, grated
- handful basil leaves, torn
- handful mint leaves, finely sliced
- 3 spring onions (scallions), finely sliced
- grated zest 1 lemon
- freshly ground black pepper
- garlic-infused olive oil (plain olive oil is fine), for frying
- pea shoots and lemon wedges, to serve
Posh Pancakes by Sue Quinn
Directions
Grate the courgettes on the largest holes of a box grater. Transfer to a sieve set over a bowl and toss with the salt. Set aside for 15 minutes to drain, then place in a clean tea towel and squeeze tightly to remove as much liquid as possible. Loosen the courgettes – they’ll be tightly packed together – then add to the pancake batter along with all the remaining ingredients, except the oil, pea shoots, and lemon wedges.
Heat a non-stick frying pan over a medium heat and brush generously with the oil. Add large spoonfuls of batter to the pan to make 10-cm (4-in) pancakes and cook for 2 minutes until golden underneath. Flip and cook for a further 2 minutes.
Serve the pancakes sprinkled with sea salt and a handful of pea shoots, and lemon wedges on the side.
Recipes excerpted with permission from Posh Pancakes by Sue Quinn, published by Quadrille February 2018, RRP $19.99 hardcover.
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