zucchini pancakes w’ tomato & basil salad

These zucchini studded pancakes spiked with fresh basil and lemon zest make the perfect baby led weaning simple supper, especially when served alongside our beautiful caprese salad.

And these gorgeously golden pan fried babies couldn’t be simpler to prepare.  I was easily able to whip these up with my two little cherubs dancing around my feet in well under 15 minutes.  Simply whisk the wet ingredients into the dry, add the shredded zucchini, basil and lemon zest and get frying.

To serve alongside our pancakes I decided to put together a family sized super simple caprese salad because after a naughty mother’s day lunch we were all in need of a good hit of nutritional yumminess.  This salad is a simple arrangement of ripe juicy tomato slices, pieces of creamy bocconcini and torn basil leaves drizzled under a light blanket of pesto lemon dressing.

If you’re looking for a meat free dinner idea I really can’t recommend these pancakes enough.  They are light, fluffy and totally scrumptious.

To create your own batch of zucchini studded pancakes and tomato basil salad simply…

Begin by placing the wholemeal flour and baking powder into a large bowl.  Whisk to combine and create a well in the centre.

Place the buttermilk and egg into the well of the dry ingredients and whisk to create a smooth batter.

Add the grated zucchini, lemon zest and shredded basil and whisk to combine.

Heat a nonstick frypan to low-medium heat and grease with a little olive oil.  Place heaped tablespoons of the batter onto the pan and cook for 2-3 minutes or until bubbles begin to appear on the surface of each pancake, gently flip and cook for another 1-2 minutes or until golden.

Place the pancakes onto a plate lined with kitchen paper and continue cooking until no batter remains.

To assemble the salad arrange generous slices of tomato, bocconcini and torn basil leaves on a plate in any pattern you desire.  Place the pesto, lemon juice and olive oil into a small bowl and whisk to combine.  Drizzle a little pesto dressing over the salad and serve immediately.

Serve the still warm zucchini pancakes alongside a generous helping of the tomato basil salad.  Enjoy x

zucchini pancakes w’ caprese salad

makes approx. 16 pancakes

pancakes are suitable to freeze

INGREDIENTS

zucchini pancakes:

1 cup (150 grams) wholemeal self raising flour

1/2 teaspoon baking powder

1 egg

1 1/2 cups (310 ml) buttermilk

1 medium zucchini, grated

zest of 1 lemon

1/2 cup basil leaves, finely chopped

olive oil, to fry in

caprese salad:

3 large ripe tomatoes, sliced

1 cup bocconcini, drained and sliced

1 cup basil leaves, roughly torn

2 tablespoons basil pesto

juice of 1 lemon

3 tablespoons extra virgin olive oil

METHOD

Place the flour and baking powder into a large bowl and whisk to combine creating a well in the centre.  Place the egg and buttermilk into the well of the dry ingredients and whisk to create a smooth batter.  Gently fold through the zucchini, lemon zest and basil.  Heat a nonstick frypan to low-medium heat and grease with a little olive oil.  Place heaped tablespoons of the batter onto the pan and cook for 2-3 minutes or until bubbles begin to appear on the surface of each pancake, gently flip and cook for another 1-2 minutes or until golden.  Place the pancakes onto a plate lined with kitchen paper and continue cooking until no batter remains.

To assemble the salad arrange slices of tomato, bocconcini and torn basil leaves onto a plate in any pattern you desire.  Place the pesto, lemon juice and olive oil into a small bowl and whisk to combine.  Drizzle a little pesto dressing over the salad.  Serve the still warm zucchini pancakes alongside a generous helping of the tomato basil salad.  Enjoy x

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