|All-purpose flour||6 Tablespoon|
|Double-acting baking powder||1⁄2 Teaspoon|
|Monterey jack cheese||2 Ounce, shredded|
|Finely chopped scallion/Green onions||2 Tablespoon|
|Margarine||2 Teaspoon, divided|
Onto sheet of wax paper or a paper plate sift together flour, baking powder, salt, and paprika.
In medium bowl beat eggs slightly; gradually stir in flour mixture, stirring until smooth.
Stir in cheese and scallion.
In 9-inch skillet heat 1 teaspoon margarine until bubbly and hot; drop 4 heaping tablespoonsful batter into hot skillet, making 4 pancakes.
Cook until bubbles appear on surface and edges are browned; turn pancakes over and brown other side.
Set aside and keep warm.
Repeat procedure, using remaining margarine and batter and making 4 more pancakes.