Courgette blinisby Susan James |
| Preperation time: 30 mins Cooking time: 10 mins Serves: 5 |
| Recipe Ingredients |
| 2 courgettes, coarsely grated; 2 eggs; 110g wholemeal plain flour; 110g plain flour; aprox 4g fast action dried yeast; 1/2 tsp sugar; 15g butter, melted; 350ml warm milk; pinch of salt makes 15 blinis |
| Recipe Method |
| Sqeeze out any excess moisture from the grated
courgettes. In a large bowl, sift together the flours. Add the yeast, sugar and salt. Separate one of the eggs. In a bowl beat the other egg along with the separated yolk. Reserve the remaining egg white. Make a well in the flour and add the beaten eggs. Gradually beat in the milk until forms a smooth batter. Add the melted butter and stir. Cover with clingfilm and leave to rest for 1 hour, until risen. Add the courgettes to the batter and mix. Whisk the remaining egg white until forms soft peaks. Fold this into the courgette batter. Heat a frying pan which has been greased with a little oil. Cook the pancakes in batches using 2 tbsp of mixture for each blini flattened with the back of a spoon. Will require 3 minutes cooking on each side until golden. |
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