Courgette pancakes with creamy mushroom ragu

Ingredients

• 50g butter
• 2 Tbsp olive oil
• 450g mixed mushrooms, sliced
• 4 cloves garlic, crushed
• 1 cup dry white wine
• null 1 cup a2 Milk™ by Anchor™
• ¼ cup freshly grated parmesan
• ¼ cup cream
• ¼ cup finely chopped chives
• 2 Tbsp finely chopped parsley
• ½ cup vegetable or chicken stock
• 1 cup self-raising flour
• 1 tsp baking powder
• ½ tsp salt
• 1 egg
• 2 courgettes, grated and excess moisture squeezed out
• 1 Tbsp chopped oregano
• ⅓ cup oil, for shallow frying
• Fresh herbs to garnish – optional