Growing up, the pancakes I ate were always made from a box-mix, which had been lovingly hauled back in four-packs from infrequent visits to America. I don’t think I realised I could make pancakes myself, sans-mix, for a good ten years. Since then, I’ve been making pancakes very often for weekend breakfasts, experimenting with different flours and add-ins to change the texture and flavour. These pancakes have a slight crunch from the cornmeal and the courgette keeps them deliciously moist. You can also eliminate the sugar to make a savoury pancake to serve with eggy brunch dishes. These pancakes are gluten free.