• 1 ¼ cup milk
• 1 ½ cup flour* (See gluten free variation below)
• 2 eggs
• Salt and pepper to taste
• 1 bunch chives, chopped
• 1-2 cloves garlic, chopped
• Parsley/other herb, chopped (optional, to taste)
• ½ lb spinach/other greens, chopped
• Cooking oil
• For yogurt sauce, combine:
• Plain yogurt, to taste
• Lemon juice, to taste
• Salt, to taste

Add all pancake ingredients except greens and oil to food processor or blender and mix well. Add greens. Process until desired consistency. Heat oil in large skillet. Drop 3 TBLS batter into skillet. Cook until browned, flip, repeat and serve hot with yogurt sauce.

Here's a gluten free flour mix that CSA member Susan uses to make this recipe gluten free:

Instead of 1 1/2 cups flour use:

• 1/3 cup millet flour
• 1/3 cup garbanzo bean flour
• 1/3 cup flax meal
• 1/2 cup tapioca flour