Photography ©Faith Mason
Featured in Feast 23 – March 2018
1tsp of sea salt flakes
1 quantity buttermilk pancake batter
200g of halloumi, grated
Handful of basil leaves, torn
Handful of mint leaves, finely sliced
Grated zest of 1 lemon
Freshly ground black pepper
Garlic-infused olive oil (plain olive oil is fine), for frying
Pea shoots and lemon wedges, to serve
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 10cm 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