For these cheese pancakes with greens, it is better to take dill, parsley and green onions. Freshly frozen greens will also work. Take absolutely any cheese, even the remains of different varieties. Better served with sour cream.
How to cook cheese pancakes with herbs

Ingredients:

Milk – 500 g
Semi-hard cheese – 200 g
Chicken egg – 2 pcs.
Wheat flour – 200 g
Greens – 9 tablespoons chopped (green onion, parsley, dill)
Baking powder – 1 tsp
Vegetable oil – 3 tbsp.
Salt – 2 pinch(s)
Sugar – 1 tsp slightly with a slide
Sour cream – optional
Cooking:

one.
All greens for cheese pancakes must be washed and hard stems removed. If the dill is young, then the stalks can also be chopped.

I didn’t have fresh dill on hand, and I replaced it with freshly frozen, last year’s.
2.
Cheese should be taken classic, semi-hard, the most common and simple.

You can use the remaining pieces of different varieties and mix.
Grate cheese for dough on a fairly fine grater.

Sift wheat flour with baking powder into a bowl, add 2 medium eggs, salt, sugar, half of the milk and mix everything vigorously so that lumps do not form.

After adding the remaining milk, stir again.
At the end, add cheese and all chopped greens.
3.
Mix well again.

Put the pan on fire.

You can immediately pour vegetable oil into the dough. And you can gradually add it directly to the pan. In this case, it should not be much, because the pancake will not spread beautifully, but will begin to “ride” around the pan.

Be sure to fry in a preheated pan!

four.
Fry all cheese pancakes with greens until beautifully golden brown on each side