Ingredients

• 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
• 4 tbsp Greek-style yoghurt
• pinch paprika

Directions

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