Directions

1. Cut the leek into 1/2 inch slices.
2. Wash, peel and coarsely grate the zucchini.
3. Chop the green onions and dill.
4. Place the milk, eggs and baking powder in a large bowl and whisk to mix.
5. Add flour gradually, stirring as you go.
6. Fold all vegetables into the mixture.
7. Stir in the soy sauce, salt, sugar and black pepper.
8. Heat a large frying pan and add 2 Tbsp. of olive oil.
9. Spoon 1/3 of the zucchini batter onto the pan for each pancake. Turn to the second side when they appear to be bubbly, about 2-3 minutes. Cook the other side until it is firm and golden brown.
10. Place finished pancakes on a paper towel to absorb oil. Repeat until all batter is gone. Top with of sour cream. Tip: Do not prepare the zucchini in advance, as it can make the batter watery.