Introduction
This simple, delicious recipe transforms humble zucchini and potatoes into golden, crispy pancakes that are perfect for breakfast, brunch, or a light dinner. With a few fresh herbs and a touch of olive oil, these pancakes are flavorful, comforting, and easy to make.
Ingredients
2 zucchinis
2 potatoes
1 tablespoon salt
180 g all-purpose flour
1½ cups milk
3 eggs
2–3 spring onions, chopped
A handful of fresh parsley, chopped
3 tablespoons olive oil
Instructions
