| How To Cook: |
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1. With a whisk or fork, beat the eggs together in a bowl until they are well blended. Stir in the parsley, scallions, dill, salt and a few grindings of black pepper.
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2. Taste for seasoning. In a heavy 10- to 12-inch skillet, melt the butter with the oil over moderate heat.
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3. When the foam begins to subside drop about 2 tablespoons of the egg-and-herb mixture into the pan and flatten it into a pancake about 2 inches in diameter.
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4. Make about 4 or 5 more pancakes in similar fashion leaving aboutan inch between them in the pan.
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5. Fry for 2 or 3 minutes on each side, or until the pancakes are golden brown and crisp around the edges.
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6. Place the finished pancakes side by side on a heated platter and set aside while you fry the rest, adding more butter and oil to the pan when necessary.
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7. When all the pancakes are done, serve at once as a vegetable accompaniment to meats, poultry or fish.
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