Get innovative with your pancakes and try Zucchini with double brie on top. Topped with semi-dried tomatoes and a sprinkle of chives this is a decadent savoury treat.





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2 cups (300g) grated zucchini

¼ cup (125ml) milk

2 eggs, lightly beaten

60g butter, melted

½ cup (75g) plain flour

½ cup (40g) grated parmesan

2 tablespoons chopped parsley

1 garlic clove, crushed

½ teaspoon grated nutmeg

110g double cream brie, sliced

100g semi-dried tomatoes

2 tablespoons chopped chives

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Squeeze zucchini to remove any excess liquid and place in a large bowl. Stir in milk, egg and butter. Fold through flour, parmesan, parsley, garlic and nutmeg. Season to taste and mix until smooth.

Heat a non-stick frying pan on medium. In batches, add ¼cup measures of mixture and cook for 2 minutes each side, until golden. Keep pancakes warm and continue with remaining batter.

To serve, top pancakes with brie and semi-dried tomatoes and sprinkle with chives.