2 tablespoons each finely chopped dill and chives, plus extra to garnish
4 spring onions, finely chopped
vegetable oil, for shallow-frying
salt and pepper
200 g (7 oz) cream cheese, whisked with juice of 1 lemon
2 plum tomatoes, finely chopped
Sift the flour and baking powder into a bowl with a pinch of salt. Whisk the milk, eggs, butter, herbs and spring onions together in a separate bowl.
Stir the wet mixture into the dry ingredients until the mixture comes together as a smooth, thick batter.
Heat a little vegetable oil in a small nonstick frying pan and spoon in one-eighth of the batter. Cook the pancake for 1–2 minutes, or until bubbles form on the surface, then carefully turn it over and cook for a further 1–2 minutes, or until golden-brown on both sides. Remove the pancake and keep warm while the remaining pancakes are cooked; the mixture makes 8 pancakes.
Stack 2 pancakes on each serving plate and spoon over a dollop of the cream cheese mixture. Top with the chopped tomatoes and serve garnished with a sprinkling of herbs and freshly ground black pepper.