Buckwheat flour adds a hint of sourness to the mix that I love with the courgette but by all means use plain flour if you would prefer, though rye and spelt would also make good alternatives.
1.For the Pancakes whisk together the dry ingredients in a large bowl. Add the eggs, milk, poppyseed and a little seasoning and mix again until smooth.
2.Stir in the grated courgette and the onion. Heat the butter in a non-stick frying pan on a medium heat, making sure the butter doesn’t burn.
3.Dollop a large amount of batter into the middle of the pan and spread evenly. I find its best to cook them one at a time but if you are making smaller ones you could probably fit 3 or 4 in the pan at once.
4.Flip after 2-3 minutes or once bubbles start to appear on the top of the pancake. Cook on the other side for a further 3 minutes. Cover to keep warm and repeat the process with the rest fo the batter.
5.Once all the mix is cooked up start on the salad. Use a vegetable peeler to make ribbons with the courgette and place in a bowl. Tear up the parsley roughly and add alongside the parmesan and oil.
6.Toss to mix and add a little lemon juice.
7. Season to taste.
8.To serve place a pancake on your plate, top with some of the salad and finish with a poached egg.
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