• Yield: Makes 12 pancakes

  • Time: 25 minutes total

A bright and lovely light meal, these pancakes are bursting with spring flavours. Enjoy them with a hefty dose of sunshine if you can.


  • 2 medium courgettes (zucchini) (about 500g/1lb 2oz)
  • 1 tsp sea salt flakes
  • 1 quantity Buttermilk Pancakes batter
  • 200g (7oz) halloumi, grated
  • handful basil leaves, torn
  • handful mint leaves, finely sliced
  • 3 spring onions (scallions), finely sliced
  • grated zest 1 lemon
  • freshly ground black pepper
  • garlic-infused olive oil (plain olive oil is fine), for frying
  • pea shoots and lemon wedges, to serve
Daisy Cakes Bakes book cover 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.