Directions

To Prep

1. Place the zucchini and onion in a bowl with 1 tsp salt, then toss to combine and set aside for 20 mins to draw out liquid. Squeeze out the excess liquid and discard.
2. Sift the flour and baking powder into a bowl. Add the egg and 2 tbsp cold water then season and lightly whisk until thick and smooth. Add the zucchini mixture, then stir to combine.

To Cook

1. Heat the oil in a large fry pan over medium heat.
2. Working in batches, drop tablespoonfuls of batter into the pan and cook for 3 mins each side or until golden and cooked through.

To Serve

1. To serve, top each pancake with ½ tsp barbecue sauce, stripes of mayonnaise and pickled ginger.