Have egg and milk at room temperature for optimum pancake fluffiness.

Shred the zucchini on the large holes of a box grater or in a food processor with the shredding disk. Place the shredded zucchini in a colander in the sink and sprinkle with the salt. Toss to combine. Let drain for 30 minutes, then pick up by the handful and squeeze out as much moisture as possible. Set aside.

Into a large mixing bowl, sift together the flour, sugar, baking powder, cinnamon, and nutmeg.

In a small mixing bowl, whisk together the milk, egg, and vanilla. Then whisk in the butter.

Pour the wet ingredients over the dry ingredients and stir together just until combined. Some lumps are fine. Don't overmix. Then gently fold in the zucchini.

Let batter rest for five minutes before proceeding.

Set a griddle or heavy, nonstick pan over medium heat. Coat lightly with safflower oil.

When griddle is hot, scoop batter by the approximate ¼-cupful onto the skillet, leaving plenty of room between pancakes. Cook until the edges of the underside are browned and the top is covered with bubbles that have begun to burst and stay hollow. Flip and cook until the underside is browned. Repeat with remaining batter.

Pancakes are best served right as they come off the griddle, though you can keep them warm in a 200°F oven while you cook the rest if you insist.