Zucchini and Thai Basil Pancakes

This one is for my Beautiful Mom up in Heaven:

1 cup flour
1/2 t. baking soda
1 scant t. sea salt
1 large egg
1 cup coarsely shredded zucchini, drained and squeezed dry in a kitchen towel
2 green onions, sliced on a diagonal
1/4 cup Thai basil (I grow this on my farm, and I encourage you to get a plant) chiffonaded - Plus some small basil sprigs
Some fresh dill fronds, clipped into tiny pieces*
About a 1/4 cup canola oil, divided

Preheat oven to 250, and set a baking sheet in it. Mix flour, baking soda, and salt in a medium bowl. Add egg and 3/4 cup water, and whisk until smooth. Stir in zucchini, onion, basil, and dill.
Heat an eight inch non-stick frying pan over med. high heat. Spoon in 1 T. oil, and swirl to coat. Spoon on 1/4 of batter, and immediately smooth out evenly to a circle. Cook until underside is deep brown (about 2 mins.). Flip, and add a little oil if pan looks dry. When done, place on baking sheet to keep warm while you make the rest of the pancakes. Garnish with basil sprigs, and serve with sour cream*.

I'm headed outside to read my new Rachael Ray in the SUN. YAY!!!!

Love,

MM