Day 16: Courgette Pancakes with Roasted Tomatoes
inspired by Bourne & Hollingsworth
I might have drunk a little bit too much wine last night.
This is the problem with lockdown. Unfortunately I can’t blame a stressful day at work. Hump day is not an excuse. All days are pretty much equal now. Except I seem to have invented Wine Wednesdays! Don’t people say it’s good to have a schedule??
I’m not sure if this is normal but I can get one of two types of hangover.
The first involves eating as much melted cheese as possible and lying on the sofa in my pyjamas. This is the most common one.
However, the other, much rarer, hangover has me waking up with a fuzzy head looking to detox. I do exercise. I eat fruit, drink black coffee and search out salads with the word ‘super’ in the title.
Today I have the second one.
Off I go to see what healthy options are in the fridge. I still need carbs (something has to soak up any rose still in my system!) but I want some veg. Ideally something green.
There’s a courgette. Can you make breakfast with a courgette?
Next thing I know I’m back googling restaurant menus to see if anyone has made a brunch dish involving a courgette. And Bourne & Hollingsworth has!
I’ve only ever been to Bourne & Hollingsworth for drinks. Eating in their pretty garden room is on my (very long) list of things I want to do! And they are big on brunch. This is on their menu…
Courgette pancakes with roasted tomato and caper dressing
Ooooh. Yes this will do
Now the oven is on and cherry tomatoes go in to roast. I give up looking for capers. I know there’s a jar somewhere but I think it’s hiding behind the tins of beans. I’m in a delicate state. I can’t be bothered to empty the cupboard. Sorry Bourne & Hollingsworth.
Onto the pancakes. Sainsbury’s recipe for sweetcorn and courgette pancakes looks like a good starting point. I don’t use cheddar (it’s not that type of hangover) but I do grate in a little parmesan. Oh and I forgot to measure out the milk.
I just added milk until the batter was thick and smooth. It was probably around 100ml. But don’t hold me to that.
[Note to self – when you are trying to write a food blog involving recipes, DO NOT do this with a hangover]
In the end I was pretty happy with how they turned out. They certainly satisfied my craving for something fresh to start the day. Now to hide the rest of the wine… and I suppose I should go for a run.
Courgette Pancakes with Roasted Tomatoes
- 10 cherry tomatoes
- olive oil
- ½ large courgette
- 85 g plain flour
- 1 pinch baking powder
- 1 egg
- 100 ml skimmed milk
- 1 tbsp grated parmesan
- 1 sprig dill
- 1 sprig basil
- Preheat the oven to 200°C
- Grate the courgette. Place in a colander with a pinch of salt and leave for 20 minutes.
- Cut the cherry tomatoes in half and arrange on a baking sheet. Drizzle over some olive oil and season with salt and pepper. But in the oven to roast for 20mins.
- Make the pancake batter by adding the flour and baking powder to a bowl. Make a well in the centre and crack in the egg. Mix with a fork. Slowly add the milk until you have a thick smooth batter. You might not need all 100ml.
- Once the courgette has been left for 20 minutes squeeze as much liquid out as you can. Then add to the batter along with the grated parmesan and some chopped dill. Season the pancake mix with salt and pepper.
- Heat a non stick pan on a medium heat. Add the batter to the pan in three big spoonfuls. Cook the pancakes for a few minutues until bubbles appear on the surface. Flip and cook on the other side until nicely brown.
- Take half your cherry tomatoes and squash them in a small bowl. Add olive oil, lemon juice, chopped basil and dill to make the dressing. Season to taste.
- When the pancakes are done stack them on a plate. Top with the roast cherry tomatoes and spoon over the dressing. Enjoy!