Grate the Zucchini: Wash and grate the zucchini using the coarse side of a box grater. Sprinkle the grated zucchini with a little salt and let it sit for 10 minutes in a colander. This will help draw out excess moisture, preventing the pancakes from becoming soggy.

Activate the Yeast: In a large bowl, whisk together the warm milk, warm water, sugar, and yeast. Let the mixture sit for 5-10 minutes, until it becomes frothy and bubbly. This activates the yeast, which is essential for the pancakes to rise nicely.

Combine Wet and Dry Ingredients: In a separate bowl, whisk together the flour and salt. Add the eggs to the activated yeast mixture and whisk to combine. Then, gradually add the dry ingredients to the wet ingredients, mixing until just combined. A slightly lumpy batter is okay.

Incorporate the Zucchini: Squeeze out any excess moisture from the grated zucchini using a cheesecloth or paper towels. Gently fold the grated zucchini and chopped herbs into the batter.

Heat Up and Cook: Heat a generous amount of vegetable oil in a large skillet over medium heat. Once hot, scoop out about ¼ cup of batter per pancake and flatten them slightly with a spoon. Fry the pancakes for 2-3 minutes per side, or until golden brown and cooked through.

Drain and Serve: Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil. Serve immediately while hot, with your favorite dipping sauce like sour cream, yogurt, or a simple lemon vinaigrette.