1.
Place the zucchini and onion in a bowl with 1 tsp salt, then toss to combine and set aside for 20 minutes to draw out liquid. Squeeze out the excess liquid and discard.
2.
Sift the flour and baking powder into a bowl. Add the egg and 2 tbs cold water then season and lightly whisk until thick and smooth. Add the zucchini mixture, then stir to combine.
3.
Heat the oil in a large frypan over medium heat. Working in batches, drop tablespoonfuls of batter into the pan and cook for 3 minutes each side or until golden and cooked through.
4.
To serve, top each pancake with 1/2 tsp barbecue sauce, stripes of mayonnaise, pickled ginger and togarashi, if using.