Savory (and Awesome) Zucchini Feta Pancakes

I blew my girlfriend's mind with this recipe. Just beware: if you don't handle massive compliments and lots of praise very well, you probably shouldn't make this recipe. You've been warned.

Prep time: 1 cocktail

1 pound zucchini, grated with cheese grater

1 small bunch scallions, chopped

2 eggs, beaten

2/3 cup milk

6 ounces crumbled feta

1 handful shelled sunflower seeds

1 cup whole wheat flour

Large handful chopped, mixed, fresh herbs—dill, basil, oregano, thyme, and parsley are all great

1 tsp salt

15 good grinds black pepper

2 fresh cayenne peppers, chopped (optional if you want some extra kick)

Olive oil

Sour cream (lowfat or full-fat is fine... but don't use fat free)

Combine all ingredients except olive oil and sour cream in large mixing bowl and stir well.

Heat a cast iron or other frying pan over medium low to medium heat. Add a nice drizzle of olive oil and ladle a pancake size portion into the pan. Spread the patter out a bit with the bottom of the ladle until you've got a cake about 1/3-inch in thickness. Cook for about 5 minutes, or until nice crisped brown but not burned on the bottom, then flip. Remove when second side becomes a nice golden brown. 

Add another drizzle of oil before adding the next pancake.  

Serve each pancake with a couple dollops of sour cream.