Quick Zucchini and Dill Pancakes

Ingredients

• 2 medium zucchini, grated on the large holes of a box grater
• Kosher salt
• 1 tablespoon finely chopped dill
• 2 tablespoons Greek yogurt plus more for serving
• 1/3 cup all-purpose flour
• 1 teaspoon baking powder
• Freshly ground black pepper
• 2 tablespoons unsalted butter
• Sliced scallions, optional
• 4 lemon slices

Directions

1. Combine the grated zucchini with 1/2 teaspoon salt, then set it in a strainer positioned over a bowl. Leave it to drain for 8 minutes. Gather handfuls of the zucchini in the middle of a clean kitchen towel, wrap it up, and twist firmly to squeeze out as much moisture as you can.
2. Transfer the squeezed zucchini to a large bowl, then mix it with the dill and Greek yogurt. In a separate bowl, whisk the flour with the baking powder, then scatter that mixture over the zucchini.
3. Gently toss everything together until the dry ingredients are incorporated. Add salt and pepper to taste.
4. In a large skillet, melt 1 tablespoon butter. Scoop in the batter by the 1/4 cup, press each portion lightly with a spatula, and cook until the underside is browned, about 3 minutes. Turn the pancakes and cook until the second side is browned as well.
5. Move the cooked pancakes out of the skillet and keep them warm while you finish the remaining batter with the remaining butter. Top with Greek yogurt, sliced scallions, and lemon wedges to serve.