Instructions: Place shredded courgette in a medium bowl and cover with paper towels.

Press down to absorb some of the moisture. In another medium bowl, mix flour, baking powder, and salt. Add eggs, serrano pepper, and shredded courgette to flour and mix well.

In a large nonstick skillet, heat oil and butter over medium-high heat.

For each pancake, spoon about 2 heaping tablespoons courgette batter into pan and spread to about 3 inches in diameter. Cook in batches 2 to 3 minutes on each side, or until lightly browned. Serve hot.

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