This makes enough to completely fill 4 average-sized persons. One usually thinks of a pancake supper as a generally-starchy affair. However, the bulk of these lovely pancakes consists of eggs and zucchini - with just a enough flour to bind them. About 30 minutes to prepare, before frying.

4 packed c. coarsely grated zucchini
4 eggs, separated
1 heaping c. finely- crumbled feta cheese
1/2 c. minced scallions
3/4 tsp. dried mint
Salt and black pepper
1/3 c. flour
Butter for frying
Sour cream or yogurt for topping

Place the grated zucchini in a colander in a bowl, salt it lightly and let it stand 15 minutes. Rinse it, and squeeze out all excess water. Combine squeezed zucchini, egg yolks, feta, scallions, flour, and spices. Mix well. Beat the egg whites until they form soft peaks. Fold into first mixture. Fry in butter, on both sides, until golden and crisp. Serve topped with sour cream or yogurt. Very good.