© J Sainsbury plc 2020
Sweetcorn and courgette pancakes
The eggs, Greek yogurt and cheese in this recipe are all sources of protein, helping to support growth*
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Ready in 30 minutes
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Cooking time 20 minutes
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Prep time 10 minutes
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Makes 16
Ingredients
- 2 courgettes
- 175g plain flour
- ½ tsp baking powder
- 2 eggs, lightly beaten
- 170ml semi-skimmed milk
- 198g sweetcorn, drained well
- 30g cheddar, grated
- 1 tbsp olive oil
- 200g low-fat Greek yogurt
- 1 tbsp chopped basil leaves
- 1 clove crushed garlic
- 1 lemon
Method
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1
CHILDREN: Grate the courgettes using a coarse grater, then squeeze out as much moisture as you can using a clean tea towel or kitchen roll.
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2
CHILDREN: Mix the flour and baking powder together in a large bowl. Make a well in the centre and pour in the eggs and milk, then bring in the flour from the sides with a wooden spoon. Mix until well combined.
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3
CHILDREN: Stir the grated courgettes, sweetcorn and cheddar into the batter until well combined.
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4
Brush a non-stick frying pan with the oil. Set over a medium heat and drop 4 large separate spoonfuls of batter into the pan. Cook for 2-3 minutes before flipping over and cooking for the same amount of time on the other side. The pancakes should be golden brown and cooked right through. Brush the pan in-between batches and repeat until you have 16 pancakes.
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5
CHILDREN: Mix together the yogurt, basil, garlic and a squeeze of lemon juice, then serve a dollop on the side of each plate with the pancakes.
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*when enjoyed as part of a healthy lifestyle
