The newest recipe from our weekly columnist, Great British Bake Off star Flora Shedden, is a fun recipe for Courgette and Poppyseed Pancakes to enjoy this Shrove Tuesday

  • 15-20
  • 4-6
  • Easy
Pancake day is often a last minute one in our house. I am frequently surprised when February appears (how on earth did we make it to the other side of January?) and so when I do eventually remember is it always with great delight. There is a lot more to the humble pancake than meets the eye and there are endless ways of preparing and serving them. This version is perfect for a lazy brunch or sociable lunch, and will allow for a welcome rest bite from maple syrup come the 9th. Happy flipping!

Ingredients

  • 100g buckwheat flour (or plain if you cant find it)
  • 100g plain flour
  • 1 tsp baking powder
  • 2 eggs
  • 100ml whole milk
  • 2 tsp poppy seeds (optional)
  • salt + pepper
  • 50g courgette, grated
  • 1 spring onion, finely sliced
  • small knob of butter
  • 100g courgette (roughly)
  • small bunch of parsley
  • 25g parmesan, finely grated
  • good glug of olive oil
  • juice of half a lemon

Method

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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Find this and more recipes like it on Flora’s websitewww.florashedden.com/ and follow Flora on Twitter @florashedden

Like this? See also:

•  Flora Shedden recipe: Mont Blancs

• Flora Shedden recipe: kale and pearl barley salad

Flora Shedden recipe: Clementine Cake 

About The Author

Flora Shedden

Flora Shedden was a hugely popular semi-finalist on this year's Great British Bake Off and recently announced she would taking a year off from university to write a cookbook.

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About The Author

Flora Shedden

Flora Shedden was a hugely popular semi-finalist on this year's Great British Bake Off and recently announced she would taking a year off from university to write a cookbook.