- 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
- 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.