Peel zucchini (you can leave the peel if zucchini is very young) and coarsely grate. Put in a sieve and squeeze out the juice. Peel onion and garlic. Finely chop dill. Mix zucchini with onions and greens. Add eggs, flour, baking powder and pepper. Stir thoroughly. Do not salt, otherwise zucchini will instantly evolve juice. You better salt each pancake atop, when they are already in the pan: it is important to do this accurately and evenly. Heat up the frying pan and pour in some vegetable oil. Pour the zucchini mixture into the pan with a tablespoon and fry for 1.5 minutes under the lid on both sides. Serve with sour cream.