Courgette pancakes with tomato sauce

1. 1

   Preheat the oven to 200C/400F/Gas 6.

2. 2

   For the tomato sauce, heat the oil in a heavy-based ovenproof pan. Add the onion and garlic and fry gently for a few minutes until softened, but not coloured.

3. 3

   Add the tomatoes and balsamic vinegar, then season, to taste, with salt and freshly ground black pepper.

4. 4

   Stir well, then transfer to the oven for 6-8 minutes, until the sauce is slightly reduced and thickened.

5. 5

   For the pancakes, sift the flour into a bowl with a pinch of salt.

6. 6

   Make a well in the centre and break in the eggs. Gradually whisk together, adding the milk a little at a time to make a smooth batter.

7. 7

   Grate the courgettes and stir into the batter.

8. 8

   Heat the oil in a frying pan and add spoonfuls of the courgette batter. Cook for 2-3 minutes, or until tiny bubbles begin to form on the surface and the underside of the pancakes are lightly golden. Turn over and cook for another 1-2 minutes, until cooked through and lightly golden.

9. 9

   To serve, place the courgette pancakes onto warmed plates and spoon over the tomato sauce.

1 serving ≈ 375 g

Nutrition values are estimates. - means data is unavailable.