CHILDREN: Grate the courgettes using a coarse grater, then squeeze out as much moisture as you can using a clean tea towel or kitchen roll.
CHILDREN: Mix the flour and baking powder together in a large bowl. Make a well in the centre and pour in the eggs and milk, then bring in the flour from the sides with a wooden spoon. Mix until well combined.
CHILDREN: Stir the grated courgettes, sweetcorn and cheddar into the batter until well combined.
Brush a non-stick frying pan with the oil. Set over a medium heat and drop 4 large separate spoonfuls of batter into the pan. Cook for 2-3 minutes before flipping over and cooking for the same amount of time on the other side. The pancakes should be golden brown and cooked right through. Brush the pan in-between batches and repeat until you have 16 pancakes.
CHILDREN: Mix together the yogurt, basil, garlic and a squeeze of lemon juice, then serve a dollop on the side of each plate with the pancakes.
*when enjoyed as part of a healthy lifestyle