Courgette pancakes with creamy mushroom ragu 

40 mins serves 2


50g butter

2 Tbsp olive oil

450g mixed mushrooms, sliced

4 cloves garlic, crushed

1 cup dry white wine

½ cup vegetable or chicken stock

1 cup a2 Milk™ by Anchor™

¼ cup freshly grated parmesan 

¼ cup cream

¼ cup finely chopped chives 

2 Tbsp finely chopped parsley 


1 cup self-raising flour

1 tsp baking powder

½ tsp salt

1 egg

1 cup a2 Milk™ by Anchor™

2 courgettes, grated and excess moisture squeezed out

1 Tbsp chopped oregano

⅓ cup oil, for shallow frying

Fresh herbs to garnish – optional



 In a large frying pan, heat butter and oil until bubbling. Add the mushrooms and cook over a medium heat until golden brown (about 5-7 minutes). Add garlic and cook for a further 2 minutes.

2 Stir in wine and simmer until reduced by half. Add stock and simmer until liquid is reduced by half. Add milk, parmesan and cream, stirring until blended. Add herbs and simmer for 2-3 minutes until thickened. Season. 

3 While ragu is cooking, make the pancakes. Place flour, baking powder and salt in a bowl. Make a well in the centre and break in the egg. Add milk in increments, whisking to a smooth batter. Mix in courgette and oregano. 

4 Heat 2 Tbsp of oil in a frying pan. When hot, add large spoonfuls of batter. Turn pancakes when bubbles appear on surface and continue cooking over a gentle heat until cooked all the way through. Repeat until batter is used up, adding more oil as needed. Serve topped with ragu and garnished with herbs if desired.