Zucchini Pancakes with Mushrooms

Dice the Mushrooms: Wash your hands with soap and water. Use a knife and cutting board to dice the mushrooms. Place them in a clean bowl and set aside. While you're there, mince the dill and set it aside in a clean bowl.
Grate the Zucchini: Use a box grater and cutting board to grate the zucchini. You can also grate the zucchini directly over a bowl but beginners may find it easier to use the cutting board for stability. Transfer the zucchini to a clean bowl and set aside.
Add the Eggs, Mushrooms, and Flour: Crack the eggs into the bowl with the zucchini. Wash your hands. Add the sliced mushrooms to the zucchini mixture. Use a kitchen scale to weigh the flour. Transfer it to the bowl with the zucchini mixture.
Season with Salt, Pepper, and Dill: Add some salt, pepper, and dill to the bowl. Use a large spoon to combine the ingredients.
Cook on the Griddle: Pour a small amount of oil onto the griddle and heat over medium heat. Spoon dollops of the pancake batter onto the griddle. Allow to cook for a few minutes on each side. Flip once while cooking. The zucchini pancakes should be golden brown and cooked through. Turn off the stove when finished.
Serve with Sour Cream and Dill: Serve these delicious pancakes with sour cream and dill.