In a large mixing bowl, beat eggs; add grated courgette and mix well using a fork. Add flour, sugar, salt and olive oil and stir well to blend. Finally, add baking powder and stir until incorporated (do not beat). Batter consistency should be like whipping cream.
Preheat griddle or frying pan to medium-high heat. Rub griddle or frying pan with olive oil before cooking each batch of pancakes. Spoon about 2 tablespoons of batter for each pancake on hot griddle. Cook until bubbles begin to form, about 1½ minutes, turn pancake over and continue to cook for another 1 to 1½ minutes or until pancakes are done. (You may need to adjust heat, depending on the type of griddle or frying pan you are using.)
When pancakes are done, rub with melted butter and serve immediately or place in a warm oven until more pancakes are cooked. Serve with your choice of jams, syrups and add a dollop of soured cream or yoghurt.
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