A dollop of Smoked Chilli Harissa into the batter mix gives these pancakes a chipotle fiery kick. Serve with yoghurt and a poached egg to make it into a breakfast dish fit for any Saturday morning.
1/2 Bunch Spring Onions, Washed
500g Courgettes, Washed
1 400g Can Chickpeas
100g Gram Flour
2 tsp Smoked Chilli Harissa
1/2 bunch Mint, picked and chopped
1/2 bunch Dill, picked and chopped
Slice the spring onion into thin rounds and grate the courgette on a coarse cheese grater. Add a little salt to the courgettes in a bowl, mix and leave for a few minutes. Then start to squeeze handfuls of it, removing as much liquid as possible and transferring to another bowl as you do. When you have none left, discard the liquid.
Wash the bowl and add the eggs, Smoked Chilli Harissa and milk, whisk until well mixed then sieve over the gram flour and whisk until a smooth batter is formed.
Drain the chickpeas and discard the water, either lightly pulse in a food processor or lightly crush with a potato masher so they are neither whole nor a paste. Add to the batter with the remaining ingredients and lightly fry in batches in a little of the butter in a non stick pan to the desired size, resting on either a cake rack or paper towel as you go.
Either serve now or reheat lightly in the oven for later.