courgette and ricotta pancakes
 

Tom Kerridge

If you get yourself organised, these tasty pancakes can be ready in just 20 minutes. It takes just a bit of practice to cook them all the way through without browning the outside too much.

Calories: 270 per serving

Serves 2 people

2 courgettes (250g in total), grated
50g self-raising flour
½ tsp baking powder
1 tsp ground cumin
1 large free-range egg, beaten
1 small clove of garlic, finely grated
100g ricotta
2 tbsp dill, finely chopped
A pinch of dried chilli flakes
Finely grated zest of 1 lemon
Olive oil spray

to serve
40g mixed salad leaves (watercress and spinach, for example)
8 cherry tomatoes, halved
2 lemon wedges

01 Squeeze the grated courgettes to remove the excess water, then tip into a bowl. Add the flour, baking powder, cumin, egg, garlic, ricotta, dill, chilli flakes and lemon zest. Season with sea salt and black pepper and mix together well.

02 Heat a large non-stick frying pan over a medium heat and spray 10 times with oil.

03 Drop six large spoonfuls of batter into the pan, spacing them well apart, and cook for 3-4 minutes on each side, until the pancakes are golden brown and cooked through. If your pan isn’t large enough to take six pancakes, cook them in batches.

04 Serve three pancakes each, with a salad on the side and lemon wedges for squeezing.

Grated vegetables give these pancakes a lovely, light texture. They’re great for lunch or for packing as a snack on the go