Makes about 32 little pancakes

2 cups unbleached all purpose flour
2 teaspoons baking powder salt and pepper
3 eggs, I use organic
1 cup water
10-12 fresh squash blossoms, rinsed, stem and pistil trimmed, coarsely chopped
1 small zucchini, diced 1/4 cup finely chopped Italian flat leaf parsley
4-6 leaves fresh basil, torn grated zest from 1 lemon

1/2 cup olive oil for frying, we use Spectrum Naturals olive oil at Claire's

Measure the flour, baking powder, and a little salt and pepper into a large bowl. Whisk to combine. In a separate bowl, whisk together the eggs and water. Add the egg mixture to the flour mixture all at once, using a rubber spatula to scrape out the bowl. Stir to combine. Add the squash blossoms, zucchini, parsley, basil, and lemon zest. Stir to combine. Line a cookie sheet with a triple layer of paper towels and set it by your stove. Heat 3 tablespoons of the oil in a large nonstick skillet over medium heat. Drop heaping tablespoons of the batter into the hot oil, fitting as many as you can without overcrowding. Cook for 2-3 minutes, or until the undersides are medium golden brown. Turn and cook the other sides for about 2 minutes, or until medium golden brown. Transfer to the paper towel lined cookie sheet. Continue frying the remaining batter, heating additional oil as needed. Serve hot, at room temperature, or chilled.