courgette pancakes with feta and parmesan

Lindsey Bareham

If you’re after a change from the classic sugar and lemon pancake treatment, here’s an excellent variation. Grated courgette is mixed into a particularly stiff eggy batter thick with grated parmesan, crumbled feta and chives. I love a big pile of these plump little pancakes with a dollop of crème fraîche, a shower of chives and extra parmesan, but they go with all sorts of things, particularly chicken and a thick tomato sauce.

serves 4, prep 20 min, cook 15 min

3 medium courgettes, approx 300g
2 eggs
50g flour
20g melted butter
bunch of chives
50g Greek feta cheese
150ml crème fraîche
75g chunk parmesan

Trim and wash the courgettes then grate on the large hole of a cheese grater. Place in a colander and sprinkle with a tablespoon of salt. Leave for 20 min. Rinse and squeeze dry. Break the eggs into a mixing bowl and whisk in the flour and melted butter until smooth. Snip two tablespoons of chives into the mixture. Season lightly with salt and generously with pepper. Add a dollop of the crème fraîche, crumbled feta and 50g finely grated parmesan. Stir in the courgettes.

If you need to keep the pancakes warm before serving, which you probably will, pre-heat the oven to a low temperature. Heat a non-stick frying pan over a medium heat and add spoonfuls of the mixture. Cook for a couple of minutes on each side, turning when the pancakes are golden brown and slightly souffléd. Serve the pancakes with a scoop of crème fraîche, extra parmesan and a generous garnish of chives.