Courgette & Feta Hotcakes Recipe | Abel & Cole

Courgette & Feta Hotcakes

Cooking time
Serves4-6 people

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

10 ratings
layout 4 comments


  • 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.

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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.
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So easy to make and loved by all the family.



Our family LOVES these. We make them for breakfast often. They are especially delicious topped with good quality crispy bacon!



Delicious made with buckwheat flour. I find it easier to add the eggs with the liquid - hold some back to add to get the right consistency - and add the feta last so that it doesn't break up too much. An excellent way to use up a courgette glut and they freeze well.



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