Easy to make, jalapeño courgette pancakes add a touch of savory to your breakfast classic. The mix of jalapeño and courgette (zucchini) brings a garden freshness to your meal. Pair them with sweet jam and butter, and it’s a delicious morning treat. It’s an excellent way to use up extra zucchini and, simultaneously, add some vegetable nutrients to the plate.
Be sure to eat them all up when served fresh, as they’ll lose some of their fluffy texture when reheated. And, as always when using baking powder, do not overmix or they will become flat and rubbery during cooking. Combine only until the flour is not visible any longer.
Jalapeños (2,500 to 8,000 Scoville heat units) aren’t the only chili that works with these courgette pancakes. If you want it a little spicier, green serrano peppers (10,000 to 23,000 SHU) work very well. Or, for a milder take, try Anaheim chilies (500 to 2,500 SHU.) You can also use fresh bell peppers here if you’d prefer no spiciness whatsoever.
See jalapeño courgette pancakes being made:
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Jalapeño Courgette Pancakes
- Grate the courgette with the smallest side of a box grater into a large mixing bowl.
- Remove the seeds from the jalapeño pepper and finely chop the flesh. Add to the courgette.
- Stir in salt, sugar, and eggs with the courgette and jalapeno until well combined.
- Add the milk and sprinkle over the baking powder and flour.
- Fold the mixture until combined but take care not to over mix.
- Set a frying pan over medium heat and add 4 tablespoons of the mixture to form the pancakes.
- Flip when starting to bubble on top.
- When cooked through, remove the pancake from the heat.
- Continue making the pancakes until all the batter is used up. Serve immediately with butter or your favorite jam.