Ingredients

• 2 tbsp olive oil
• 1 onion
• finely chopped
• 1 garlic clove
• finely chopped
• 400g/14oz can chopped tomatoes
• splash balsamic vinegar
• salt and freshly ground black pepper
• 55g/2oz plain flour
• pinch salt
• 2 free-range eggs
• 4 tbsp milk
• 2 courgettes
• 2 tbsp olive oil

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the tomato sauce
• heat the oil in a heavy-based ovenproof pan. Add the onion and garlic and fry gently for a few minutes until softened
• but not coloured.
• Add the tomatoes and balsamic vinegar
• then season
• to taste
• with salt and freshly ground black pepper.
• Stir well
• then transfer to the oven for 6-8 minutes
• until the sauce is slightly reduced and thickened.
• For the pancakes
• sift the flour into a bowl with a pinch of salt.
• Make a well in the centre and break in the eggs. Gradually whisk together
• adding the milk a little at a time to make a smooth batter.
• Grate the courgettes and stir into the batter.
• Heat the oil in a frying pan and add spoonfuls of the courgette batter. Cook for 2-3 minutes
• or until tiny bubbles begin to form on the surface and the underside of the pancakes are lightly golden. Turn over and cook for another 1-2 minutes
• until cooked through and lightly golden.
• To serve
• place the courgette pancakes onto warmed plates and spoon over the tomato sauce.