Combine the flour, baking powder and salt. Stir until the dry ingredients are evenly mixed.

In another bowl, whisk the milk, egg and melted butter until the mixture is smooth.

Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Fold in the chopped fresh herbs and minced garlic.

(Similar to the Spinach and Feta Pancakes, Sundried tomato and parmesan pancakes, Chickpea and spinach pancakes recipes)

Heat a non-stick frying pan over medium heat and lightly grease it with butter or cooking spray.

Pour about ¼ cup of batter onto the pan for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges start to set. Flip and cook for 2-3 minutes until golden brown.

(Similar to the Cheddar and bacon pancakes recipe)

In a small pan over low heat, melt 2 tablespoons of butter. Add a pinch of chopped herbs and a small amount of minced garlic, cooking just until fragrant.

Place the cooked pancakes on a plate and brush or drizzle them with the prepared garlic butter. Garnish with additional fresh herbs if desired.