Delicious on their own or topped with crispy bacon. They are so easy to make once you’ve tried them you ‘ll be hooked!

Spread the courgettes onto double thickness of absorbent kitchen paper to absorb excess moisture.

Sift the flour into a mixing bowl, make a well in the centre of the flour and add the eggs, salt and milk, whisk to a thick smooth batter. Stir in the courgettes and cheese.

Heat a non-stick frying pan and wipe with a little oil. Drop spoonfuls of the batter into the pan and cook the pancakes over a low to medium heat for 5 to 6 minutes per side until well browned and cooked through.

Repeat with remaining batter and keep the others warm until you have cooked them all.

Serve at once.