In food processor or blender, combine cheese and eggs. Process until smooth. Add remaining ingredients and process until combined, stopping to scrape down sides of container if necessary. For each pancake, ladle 3 tablespoons of batter into pan, turn and cook until golden on underside. Makes 4 servings, 4 pancakes each.
Each serving 231 cal. 15 g pr. 11g fat, 18g car. 415 mg.sod. (using fat free cheese and egg beaters, the fat and cholesterol would be less)