Courgette & Feta Hotcakes

Cooking time
Serves4-6 people
Vegetarians

Brilliant for brunch, or as a soup companion in place of bread.

7 ratings
layout 1 comment

Ingredients

  • 2 eggs
  • 225g plain white flour
  • 3 tsp baking powder
  • A good pinch of chilli powder
  • 1 courgette, coarsely grated
  • 200g feta cheese, crumbled
  • A large handful of kalamata olives, stoned
  • 300ml milk (or 150g natural yogurt mixed with 150ml water)
  • A few drops of olive oil
  • Butter, to serve

Delicious with a slick of butter and a side of slow roast tomatoes.

Buy the ingredients to start making your own
Add Ingredients To Basket

Method

1. Whisk the eggs in a large bowl.
2. Mix the flour, baking powder and chilli powder. Add to the eggs.
3. Fold in the courgette, feta and olives.
4. Stir the milk through until it forms an evenly mixed batter. It should be the consistency of double cream before it’s whipped.
5. Get a large frying pan really hot. Brush with a little film of olive oil.
6. Spoon 1-2 tbsp of the batter in at a time. When the hot cake starts to set (you should see little air bubbles forming).
7. When golden and set, flip it over. Cook through. Gloss with butter. Repeat with remaining batter, keeping cooked pancakes in a warm place.
Kitchen Cupboard
Add cupboard ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Please enter a nickname for yourself:

Rate

DoruntineUK

Rating

Easy to make & delicious! Have to admit I had no milk so used cream ;)

Rating