Batter: Place the flour in a large bowl. Add the eggs, one or two at a time, and mix well. Add the milk and blend until smooth. Cover the bowl and leave to rest for about 15 minutes.
Grate zucchini: In the meantime, grate the zucchini finely. Squeeze them by the handful to release the extra liquid.
Add zucchini to the pancake batter, add the crumbled feta cheese, grated garlic, and finely chopped herbs (or pesto) and adjust the taste with salt, pepper, and some nutmeg. Taste the batter to make sure you have enough salt.
Cook pancakes: Heat 1 tablespoon oil in a large pan (mine has a diameter of 28 cm/ 11 inches) and pour in ¼ of the batter. Turn the heat down to medium-low and cook the pancake for about 3-4 minutes or until lightly browned on the underside. Flip gently using a large spatula or with the help of a large plate. Place the plate on top of the pancake, hold it with one hand, and flip the pan with the other hand, so that the pancake will fall on the plate. Gently let the pancake slide from the plate back into the pan and cook it on the other side for another 2-3 minutes or until lightly browned and cooked through.
Keep warm while you cook the other three pancakes.
Serve immediately with a green or tomato-onion salad.
For instance, parsley, dill, or chives. You can replace the herbs and garlic with 3-4 teaspoons of pesto.