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Courgette and spring onion pancakes

Pancakes can be savoury, which make perfect snack and nibbles, on their own or with toppings & dips. These courgette and spring onion pancakes can also be served instead of bread, for example with stews and hearty soups. Alternatively take them with you in you lunch box or to picnic, trips etc. You can use gluten-free flour for this recipe.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 eggs
  • 1.5 cup self-raising flour
  • ½ lemon zested and juiced
  • ½ courgette
  • 1 garlic clove minced
  • 2 Tbsp Soda water
  • 1 cup milk plant-based, if needed
  • 1 tsp oil
  • 3 spring onions

Method
 

  1. Grate the courgette and mince the garlic. Cut the spring onions into thin slices.
  2. Put the eggs, flour, milk and oil a food processor and blitz until you get a smooth, thick mixture.
  3. Add the courgette and garlic and spring onion, then stir in the lemon zest and juice. Season to taste.
  4. Lightly grease a frying pan, then heat. Add a few spoonfuls of the batter, letting them spread into circular shapes.
  5. Cook the pancakes for a couple of minutes, or until bubbles appear on the surface, then using a spatula, flip them over and cook for another minute or so.
  6. When the pancakes are golden on both sides, transfer them to a plate.
  7. Repeat with the remaining batter.