Savory Persian Herb and Feta Pancakes

In a large bowl, whisk together the all-purpose flour, baking powder, fine sea salt, and black pepper until well combined.

In a separate medium bowl, whisk the large eggs and whole milk until smooth.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are okay; do not overmix.

Fold in the chopped fresh parsley, chopped fresh dill, chopped fresh chives, and crumbled feta cheese into the batter.

Heat 1 tablespoon of olive oil in a large non-stick griddle or skillet over medium heat. Pour or scoop about 1/4 cup of batter per pancake onto the hot surface, leaving space between them.

Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter, adding more olive oil as needed. Serve immediately.