Instructions

1. Grate the courgette and mince the garlic. Cut the spring onions into thin slices.
2. Put the eggs, flour, milk and oil a food processor and blitz until you get a smooth, thick mixture.
3. Add the courgette and garlic and spring onion, then stir in the lemon zest and juice. Season to taste.
4. Lightly grease a frying pan, then heat. Add a few spoonfuls of the batter, letting them spread into circular shapes.
5. Cook the pancakes for a couple of minutes, or until bubbles appear on the surface, then using a spatula, flip them over and cook for another minute or so.
6. When the pancakes are golden on both sides, transfer them to a plate.
7. Repeat with the remaining batter.