Wash 5 small zucchini and grate on the large side of a box grater, or with a food processor. Place the shredded zucchini on a plate or colander covered in paper towels or a clean tea towel. Let the zucchini drain for about 10 minutes. Then gently wring out the shredded zucchini to remove any more excess water.

Place 5 cups of shredded zucchini in a large bowl. Next grate the onion into the zucchini mixture.

Add the eggs, flower, baking powder, salt and pepper, and stir to fully combine. If you find your mixture is too wet, or if it becomes wet as the mixture sits while your cooking, you can add more flour tablespoon by tablespoon until the mixture is no longer too wet.

To cook the zucchini pancakes heat a few tablespoons of oil olive in a large skillet over medium-high heat and drop about 3-4 tablespoon of batter per pancake into the hot oil. Fry until they're golden brown on one side, and then flip over and cook on the other side.

Serve hot with a sprinkle of sea salt and some sour cream.