Mix flour, milk and eggs with the whisk of the hand mixer. Season with salt, pepper and nutmeg. Wash, clean and roughly grate the zucchini. Fold into the pancake batter. Heat 2 tablespoons of oil in a pan.
Fry 4 small buffers in it at medium heat for 4-6 minutes, turning once. Keep buffers warm. Fry the rest of the dough in the remaining oil in the same way. Wash and clean the watercress and pluck off thick stems.
Arrange 2 buffers and 2 slices of ham on plates. Crumble sheep's cheese over them. Garnish with cress.