Instructions:
Preparing the Vegetables:
Start by grating both the courgette and the potato. You can use a grater with fine holes to obtain a thinner consistency, or with larger holes if you prefer more rustic pancakes.
Transfer the grated vegetables to a large bowl. Add a pinch of salt and mix well. Let the mixture rest for about 10 minutes. This step is essential as the salt will help draw excess moisture out of the vegetables, making the mixture thicker and more manageable.
Prepare the dough:
In a large bowl, beat the eggs with a pinch of salt until lightly frothy.
Add the milk and mix well. Then, gradually incorporate the flour and baking powder. Continue mixing until you obtain a smooth, lump-free dough. The dough must be quite dense but not excessively hard.
Drain the Vegetables:
After letting the vegetables rest, you will notice that they have released some liquid. Use a strainer or clean cloth to squeeze the vegetables well and remove excess moisture. This step is essential to prevent the dough from becoming too liquid during cooking.
Stir in the Vegetables:
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