![3668.jpg-20150309012427-q75,dx720y432u1r1gg,c--](https://thejewishweekly.com/wp-content/uploads/2017/07/3668.jpg-20150309012427-q75dx720y432u1r1ggc--696x418.jpg)
Ingredients:
2 cups wholemeal self-raising flour
2 cups finely chopped raw vegetables
2 eggs, lightly beaten
1 cup grated cheese (cheddar or mozzarella)
1½ cups milk
salt and pepper
50g butter (for frying)
Cream cheese with some chives to serve
Method
- Whisk all ingredients except for the butter together in a bowl.
- Heat a little butter in a frying pan. Using quarter cup measures, fry each pancake until golden, and turn over.
- Serve warm with cream cheese spread on top.