For basil chive cream:

• 3/4 c sour cream
• 2 T water
• 1/4 c basil, chopped
• 2 T chives, chopped
• 1/2 t salt

For pancakes:

• 4 c zucchini, coarsely grated
• 1-1/4 t salt
• 1/4 c flour
• 1-1/2 t sugar
• 1/4 t pepper
• 2 lg egg whites
• 4 T olive oil

To make basil chive cream:  Blend sour cream, water, basil, chives & salt in a blender or food processor until smooth.  Chill until ready to serve.

To make pancakes:  Put zucchini in a colander & toss with salt.  Let stand at room temperature for 20 min.  Then wrap zucchini in a kitchen towel or paper towels & twist o wring out as much liquid as possible.  Transfer zucchini to a large bowl & stir in flour, sugar & pepper.

Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then gently fold into zucchini mixture.

Heat 2 T oil in a 10″ skillet over moderately high heat until hot, but not smoking.  Working in batches, spoon 2 T batter per pancake into skillet, flattening slightly with spatua.  Cook pancakes, turning once, until golden brown, about 1-1/2 min per side.  Transfer cooked pancakes to paper towels to drain.  Repeat with remaining batter adding more oil to skillet as necessary.

Serve immediately with basil chive cream.  Enjoy!