Cheesy Courgette Pancakes
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 40 g oats
- • 2 medium eggs
- • 75 g low-fat cream cheese
- • 25 g Parmesan cheese, (finely grated)
- • 150 g courgette, (grated)
- • 1 tsp baking powder
- • 1/2 tsp salt
- • a pinch of black pepper
- • low-calorie cooking spray
Preparation Steps
Place the grated courgette into a bowl, sprinkle over the salt and stir. Leave to stand for 10 minutes. This will draw out excess liquid. After 10 minutes, wrap the courgette up in a clean tea towel and squeeze out the excess liquid over the sink.
Using a food processor, blitz the oats to a coarse flour.
In a separate bowl, beat together the eggs, cream cheese, Parmesan and a good pinch of black pepper. Fold in the oats and baking powder, then stir in the squeezed courgette.
Allow the batter to rest for 10 minutes. During this time, the batter will thicken a little as the oats absorb the liquid.
Spray a non-stick frying pan with low-calorie cooking spray and place over a medium heat. Wait for the pan to get hot, then drop 3 spoonfuls of the pancake batter into the pan and shape into circles. Cook for 2 minutes, until the sides have firmed up and the underside is golden brown.
Carefully flip each pancake and cook for a further 11/2-2 minutes. Transfer to a plate and cover with foil to keep warm while you cook the remaining batter. You should get a total of 6 pancakes out of the whole batter mix.
Divide the pancakes between 2 plates and serve with your choice of accompaniments.