Sweet and Fluffy Courgette Pancakes with Stewed Plums

When my friend reminded me it was Pancake Day today, I jumped on that bandwagon!  Not just because I love pancakes for dinner (I mean really, who does not love pancakes for dinner!) but merely because there was very little food in my house.  The idea of having to tell my children that we will be going to the supermarket after school, preceded by very long and loud whines, dragging feet around the supermarket, touching everything they shouldn't (including other peoples bottoms) and staring rudely or making inappropriate comments to others was nowhere near as appealing as the numerous "Yumms" and "I just love this dinner!" (Said no child ever - except on pancake day).

Yes, Pancake Day may just be my favorite day of the year.  Now that I think about it, maybe I should make it a day of the week?  Just imagine for one day every week, kids everywhere giving countless praise over what an amazing dinner they had!  Mums maybe would not have to write so many blogs about parenting just to get through their week because they would be so loved up on praise from just that one day!

This mum was particularly sneaky and it wasn't all sugar in this house.  Although I was serving up pancakes with maple syrup, I did manage to sneak zucchini (courgette) into the batter, with whole wheat flour and topped it off with a yummy plum sauce. Although somewhat healthy, these pancakes are still praise worthy from any child and well worth a try.


Stewed Plums

Ingredients:
2 Cups of diced plums (I used 5)
2 T white sugar
1/4 cup water
1 teaspoon lemon juice
1 teaspoon flour

Directions:

1. Place all incredients into a small saucepan and stir.  
2. Bring to a boil then reduce heat to simmer.  
3. Simmer until sauce thickens and plums soften. (about 10 minutes)

Sweet Courgette (Zucchini) Pancakes
Serves 4 (although I tend to triple it! Leftovers are great for freezing)

Ingredients:
3/4 c milk
2 T white Vinegar
1 Cup Whole Wheat Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 T butter
1 cup shredded courgette (zucchini)

Directions:
1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Whisk in the shredded courgette. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. (Don't over mix as this will prevent "Fluffy pancakes")
3. Heat a large fry pan or skillet over medium heat, and grease pan. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
4. Serve with dollops of butter, Stewed Plums and maple syrup.