#Sponsored. I’ve been making these zucchini pancakes almost every single day because they’re SO EASY and so freaking good. One of the secrets to being not just an average cook but an exceptional cook is taking advantage of seasonal ingredients. Zucchinis are in season right now and I got my hands on about 20 Korean zucchinis. I’ve been making all sorts of zucchini dishes, but these pancakes have been the break-out star of them all. Now a word on equipment—did you see how easy the flip was? I tried making these the other day with my “backup” non-stick skillet because my hexclad was in the dishwasher. The flip would NOT happen. I had to bust out my spatula and scrape the pancake off and flip it that way. I thought to myself, “maybe it’s just because it’s the first one or I had the heat too low or I didn’t wait long enough….” But guess what? When it came time to plate it, it WOULD NOT COME OFF. My first pancake turned into a really ugly, soggy, crepe. I stopped my dishwasher mid-cycle, ...