Archive of BBC Food Recipes

Courgette pancakes with spiced Greek yoghurt

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook


  1. For the courgette pancakes, beat the flour, eggs and half of the milk in a bowl to a fairly loose batter, adding more milk little by little as necessary.

  2. Stir in the grated courgette and season with salt and freshly ground black pepper.

  3. Heat the butter and olive oil in a frying pan over a high heat. Ladle some of the courgette batter into the frying pan and swirl the pan until the mixture is evenly distributed. Fry for 3-4 minutes on each side, or until golden-brown on both sides. Set aside on a warm covered plate. Repeat with the rest of the mixture.

  4. To serve, pile the pancakes onto a plate. Put the Greek-style yoghurt into a small serving bowl, sprinkle it with the paprika, and serve on one side.


For the courgette pancakes

  • 150g/5½oz self-raising flour
  • 2 free-range eggs, beaten
  • 50ml/2fl oz milk
  • 3 small courgettes, grated
  • salt and freshly ground black pepper
  • 25g/1oz butter
  • 1 tbsp olive oil

For the spiced Greek yoghurt

  • 4 tbsp Greek-style yoghurt
  • pinch paprika

Shopping List

Courgette pancakes with spiced Greek yoghurt

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

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