Jalapeño Courgette Pancakes

Easy to make, jalapeño courgette pancakes add a touch of savory to your breakfast classic. The mix of jalapeño and courgette (zucchini) brings a garden freshness to your meal. Pair them with sweet jam and butter, and it’s a delicious morning treat. It’s an excellent way to use up extra zucchini and, simultaneously, add some vegetable nutrients to the plate.

Jalapeño Courgette Pancakes

Be sure to eat them all up when served fresh, as they’ll lose some of their fluffy texture when reheated. And, as always when using baking powder, do not overmix or they will become flat and rubbery during cooking. Combine only until the flour is not visible any longer.

Jalapeños (2,500 to 8,000 Scoville heat units) aren’t the only chili that works with these courgette pancakes. If you want it a little spicier, green serrano peppers (10,000 to 23,000 SHU) work very well. Or, for a milder take, try Anaheim chilies (500 to 2,500 SHU.) You can also use fresh bell peppers here if you’d prefer no spiciness whatsoever.

See jalapeño courgette pancakes being made:

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Jalapeño Courgette Pancakes

Jalapeño Courgette Pancakes

A savory pancake, perfect served with sweet fruit jams
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Servings 4 servings
Calories 175 kcal

Ingredients
 
 

  • 1 courgette also known as zucchini, small-sized
  • 1 cup flour
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 jalapeño pepper
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1/4 cup milk
  • 1 teaspoon butter or oil, for frying

Instructions
 

  • Grate the courgette with the smallest side of a box grater into a large mixing bowl.
  • Remove the seeds from the jalapeño pepper and finely chop the flesh. Add to the courgette.
  • Stir in salt, sugar, and eggs with the courgette and jalapeno until well combined.
  • Add the milk and sprinkle over the baking powder and flour.
  • Fold the mixture until combined but take care not to over mix.
  • Set a frying pan over medium heat and add 4 tablespoons of the mixture to form the pancakes.
  • Flip when starting to bubble on top.
  • When cooked through, remove the pancake from the heat.
  • Continue making the pancakes until all the batter is used up. Serve immediately with butter or your favorite jam.

Nutrition

Calories: 175kcalCarbohydrates: 29gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 84mgSodium: 606mgPotassium: 223mgFiber: 1gSugar: 5gVitamin A: 279IUVitamin C: 13mgCalcium: 44mgIron: 2mg
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on December 27, 2022 to include new content.
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