Jalapeño Courgette Pancakes
A savory pancake, perfect served with sweet fruit jams
Servings 4 servings
Calories 175kcal
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: 175kcal | Carbohydrates: 29g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 606mg | Potassium: 223mg | Fiber: 1g | Sugar: 5g | Vitamin A: 279IU | Vitamin C: 13mg | Calcium: 44mg | Iron: 2mg