Prepare the Batter:
In a large bowl, combine the grated zucchini and potatoes with 1 teaspoon of salt. Let sit for a few minutes, then squeeze out as much liquid as possible. This step is crucial for preventing soggy pancakes.
Stir in the flour, starting with 160 grams and adding more as needed, until the mixture is thick but still pourable.
Mix in the milk, eggs, and baking powder until well combined. If using, fold in the chopped herbs.
Cook the Pancakes:
Heat a tablespoon of vegetable oil in a non-stick skillet over medium heat.
Pour batter into the skillet to form pancakes, cooking in batches to avoid overcrowding. Flatten them slightly with the back of a spoon.
Fry for 3-4 minutes on each side, or until golden brown and cooked through. Add more oil to the skillet as needed between batches.
Serve:
Serve the pancakes hot, topped with butter, avocado slices, ham, and shredded cheese, or with your favorite toppings.
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