A bright and lovely light meal, these pancakes are bursting with spring flavours. Enjoy them with a hefty dose of sunshine if you can.
Posh Pancakes by Sue Quinn
Grate the courgettes on the largest holes of a box grater. Transfer to a sieve set over a bowl and toss with the salt. Set aside for 15 minutes to drain, then place in a clean tea towel and squeeze tightly to remove as much liquid as possible. Loosen the courgettes – they’ll be tightly packed together – then add to the pancake batter along with all the remaining ingredients, except the oil, pea shoots, and lemon wedges.
Heat a non-stick frying pan over a medium heat and brush generously with the oil. Add large spoonfuls of batter to the pan to make 10-cm (4-in) pancakes and cook for 2 minutes until golden underneath. Flip and cook for a further 2 minutes.
Serve the pancakes sprinkled with sea salt and a handful of pea shoots, and lemon wedges on the side.
Recipes excerpted with permission from Posh Pancakes by Sue Quinn, published by Quadrille February 2018, RRP $19.99 hardcover.