2Heat 2 Tbsp. oil on high (medium) heat. Roll and tilt pan to ensure oil is coating the bottom of pan. Spread succhini mixture evenly into the pan with a spoon.
3Fry for a few minutes and peak underneath the pancake making sure it is browning. Using a pancake turner flip over to cook the other side to desired crispness. Make sure there is oil enough in pan when flipping.
4Remove to plate. Salt and pepper to taste. I like to serve with sour cream.
You can add just any seasoning you like. It can also be made into a dessert with different additions.