Courgette pancakes with tomato sauce recipe
 Add grated courgettes to your pancake mix and serve with a classic tomato sauce. 2 tbsp olive oil1 onion, finely chopped1 garlic clove, finely chopped 400g/14oz can chopped tomatoessplash balsamic vinegarsalt and freshly ground black pepper 2 tbsp olive oil 1 onion, finely chopped 1 garlic clove, finely chopped 400g/14oz can chopped tomatoes splash balsamic vinegar salt and freshly ground black pepper 55g/2oz plain flourpinch salt2 free-range eggs4 tbsp milk2 courgettes2 tbsp olive oil 55g/2oz plain flour pinch salt 2 free-range eggs 4 tbsp milk 2 courgettes 2 tbsp olive oil Method Preheat the oven to 200C/400F/Gas 6.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.Add the tomatoes and balsamic vinegar, then season, to taste, with salt and freshly ground black pepper.Stir well, then transfer to the oven for 6-8 minutes, until the sauce is slightly reduced and thickened.For the pancakes, sift the flour into a bowl with a pinch of salt.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.Grate the courgettes and stir into the batter.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.To serve, place the courgette pancakes onto warmed plates and spoon over the tomato sauce. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. 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. 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. Add the tomatoes and balsamic vinegar, then season, to taste, with salt and freshly ground black pepper. Add the tomatoes and balsamic vinegar, then season, to taste, with salt and freshly ground black pepper. Stir well, then transfer to the oven for 6-8 minutes, until the sauce is slightly reduced and thickened. Stir well, then transfer to the oven for 6-8 minutes, until the sauce is slightly reduced and thickened. For the pancakes, sift the flour into a bowl with a pinch of salt. For the pancakes, sift the flour into a bowl with a pinch of salt. 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. 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. Grate the courgettes and stir into the batter. Grate the courgettes and stir into the batter. 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. 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. To serve, place the courgette pancakes onto warmed plates and spoon over the tomato sauce. To serve, place the courgette pancakes onto warmed plates and spoon over the tomato sauce.