There is always one zucchini at the back of the fridge that needs using, and this is what I do with it.

These are savory, soft and golden, and they take about as long as regular pancakes. The garlic yogurt sauce is the reason to make them.

The one thing that makes these different from most zucchini pancake recipes: you do not squeeze the zucchini. No salting, no wringing it out in a towel. The liquid goes straight into the batter and that is what keeps them tender.

Watch me make them below, and the pan, the spoon and everything else I used are linked further down under What I used.

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What you need

Makes 7 pancakes.

• 2 medium zucchini, about 3/4 lb, grated
• 1 1/2 cups milk
• 3 eggs
• 1 1/2 cups flour
• 1/2 tsp baking soda
• 1 tsp sugar
• 1/2 tsp salt
• Oil for the pan

For the garlic yogurt sauce

• Greek yogurt
• 1 fresh garlic clove, finely chopped
• Chopped parsley
• Salt to taste

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How to make it

1. Grate the zucchini and put it straight into a large bowl with all of its liquid. Do not salt it and do not squeeze it.
2. Add the milk, eggs, flour, baking soda, sugar and salt.
3. Whisk until the batter is smooth and runs off the whisk in a thick ribbon. A wooden spoon works just as well, whichever you have out.
4. Heat a little oil in a pan over medium high. Let the pan get properly hot before the first pancake goes in.
5. Spoon the batter in and spread it a little with the back of the spoon while it is still loose. Cook until golden underneath, then flip once.
6. Stir the yogurt, garlic, parsley and salt together. Serve the pancakes warm with the sauce alongside.

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What I used

The pan, wooden spoon, spatula set and olive oil were gifted. Links are affiliate links and I may earn a small commission.

• AVACRAFT 11 inch PFAS free ceramic nonstick crepe pan
  The pan I cook these in. The flat wide shape is what lets you spread the batter out.
• E far 4.8 quart glass mixing bowl with lid
  The bowl in these photos. Big enough for the whole batter and the lid means leftovers go straight in the fridge.
• Wooden spoon
  What I mix the batter with.
• Spatula set
  The turner I flip the pancakes with comes in this set.
• Olive oil
  What goes in the pan.
• Garlic twister
  How I chop the garlic for the sauce. Three seconds and no garlic on your hands.

More of the small kitchen things I recommend are in Kitchen Tools I Tell My Friends to Buy.

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A few things worth knowing

Do not squeeze the zucchini. The water is what keeps these tender instead of dense, and the flour and egg handle the rest.

The side of the grater matters. Big holes give you pancakes like the ones in the photos. Small holes give you a finer batter and something thinner, closer to a crepe. Same recipe either way, so pick before you start.

Let the pan get fully hot first. A cool pan is why the first pancake is always the sad one. Give it a minute longer than you think.

Use a fresh clove in the sauce, not garlic powder. It is a raw sauce, so the garlic is most of the flavor. Let it sit five minutes before serving and it gets better.

These are best warm, straight out of the pan. They soften as they sit.