Sweetcorn Courgette Pancakes
Sweetcorn Courgette Pancakes are a delightful dish that encapsulates the freshness of summer produce. They offer a light yet satisfying experience, perfect for those days when you crave something that feels both wholesome and indulgent. The sweetcorn provides a burst of sweetness and texture, while the courgette adds a subtle earthiness and moisture to the pancakes. These pancakes are not just about their taste; they're about celebrating seasonal ingredients and enjoying the act of cooking. They can be enjoyed as a nutritious breakfast, a playful lunch, or even as a casual dinner, often garnished with a dollop of yogurt or a drizzle of honey to complement their flavors. Sweetcorn Courgette Pancakes are a versatile and joyful addition to any table, embodying the spirit of homemade comfort food.
Equipment
- 1 large bowl
- 1 separate bowl
- 1 large frying pan
Ingredients
- 200 g plain flour
- 2 tsp baking powder
- 1 tsp paprika
- 2 tsp cumin seeds
- 1 tsp garlic granules
- 2 tsp salt
- Freshly ground black pepper to taste
- 2 tbsp caster sugar
- 4 eggs
- 150 ml milk
- 2 approx. 200g medium courgettes, grated
- 1 can 325g sweetcorn
- 6 tbsp vegetable oil
Lemon & dill mayonnaise (optional):
- 1/2 approx. 1 tbsp lemon, juice & zest
- 1/2 cup 120g mayonnaise
- 1/2 tsp dill dried or fresh
- 1 garlic clove mashed into a paste
- Salt & Pepper to taste
Instructions
- In a large bowl, combine all of the dry ingredients.
- In a separate bowl, whisk the eggs and milk together. Add to the dry mixture and mix until fully combined. You may have to use a whisk to make sure there aren’t any lumps.
- Take a big handful of your grated courgettes and squeeze as much of the water out as you can over the sink. Then place the courgettes in another bowl and use your fingers to gently separate the clumps into strands again. Repeat with the remainder of the courgettes, add the sweetcorn and give it a mix.
- Add half the batter to the courgette and sweetcorn mixture, give it a mix and then add as much batter as you need for it to bind, but making sure it’s not too loose. This may mean you don’t end up using all of the batter.
- Heat 1 – 2 tbsp of oil in a large frying pan on a medium heat. Place spoonfuls of the mixture in the pan to form mini pancakes – I was able to do four at a time. Cook on each side for 2 – 3 minutes, or until it’s brown all over.
- Place the cooked pancakes on a plate with kitchen paper to drain any excess oil.
- Repeat steps 5 and 6 until you use up all of the mixture. Serve warm with the lemon and dill mayonnaise (optional).