Courgette Pancake


Courgette pancake


150g self-raising flour⠀

2 free-range eggs, beaten⠀

50ml oat milk⠀

3 small courgettes, grated⠀

salt and freshly ground black pepper⠀

1 teaspoon of Neema Fruity & Fiery Scotch Bonnet Chilli Paste ⠀

25g butter⠀

1 tbsp olive oil⠀


  1. Beat the flour, eggs and half of the milk in a bowl to a fairly loose batter, adding more milk little by little as needed. Stir in the grated courgette, Neema Fruity & Fiery Scotch Bonnet Chilli paste and season with salt and freshly ground black pepper.⠀
  2. Heat the butter and olive oil in a frying pan over high heat. Spoon some of the courgette batters into the frying pan and swirl the pan until the mixture is evenly distributed. Fry for 3-4 minutes on each side, or until golden-brown on both sides. Set aside on a warm covered plate. Repeat with the rest of the mixture.⠀
  3. To serve, pile the pancakes onto a plate. Put the Greek-style yoghurt into a small serving bowl, sprinkle it with spring onion, and serve on top.!




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