Thursday, July 24, 2014

Lammas: Courgette Corn Pancakes

In about a week or so the first harvest feast is upon us. Lammas is one of three harvest celebrations and is held on 1 or 2 August. All grains are usually the focus of this celebration, but also summer berries, mainly blackberries, are used a lot in Lammas recipes. Next to wheat, corn is a grain that we see a lot of focus on. In the actual Lammas weekend Nick and I will be celebrating our b-days, so there won't be so much focus on Lammas cooking this time. But I have at least one other recipe I want to make. I was also hoping to bake a type of bread from scratch, but I am not sure if that is going to happen this time.

Today I will share another very delicious pancake recipe. I found this on Girl versus Dough. And they are sooooo goooood!! I have already discovered several great pancake recipes this year. I am really happy about that :)

Courgette Corn Pancakes (about 10)
- 4 large eggs, beaten
- 0.25 cup olive oil
- pinch of  salt
- 0.5 tsp ground pepper
- 1 tsp dried basil
- 1 tsp dried oregano
- 3 cups grated courgette (1 large courgette)
- 1 cup fresh sweet corn
- 1 cup shredded cheddar cheese
- 1.75 cups all-purpose flour
- sour cream (for serving, optional)

Combine eggs, oil, salt, pepper and dried herbs in a bowl. Add the courgette, corn and cheddar and stir thoroughly with a spatula. Add the flour and stir until thoroughly combined and there are no pockets of dry flour hiding in the batter. Heat a small amount of oil on medium high heat in a large frying pan. Scoop 0.25 -cupfuls of batter onto the pan and flatten into a circle. Cook on each side about 3-4 minutes, or until a deep golden brown. Remove from pan and transfer to a plate. Repeat with remaining batter. Serve warm with some sour cream.

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