Prepare the Vegetables
Finely chop the spring onions along with their green tops and place them in a bowl. Peel and deseed the tomato, then finely chop its flesh and add to the bowl with the onions. Sprinkle with a pinch of salt and stir to allow the vegetables to release their flavors. Add the chopped mint and dill.

Make the Batter
In a separate large bowl, whisk the eggs. Add the olive oil and lukewarm water, mixing well. Gradually add the self-raising flour while stirring, until a smooth, lump-free batter forms.

Combine
Fold the vegetable mixture and the cheeses into the batter. Mix gently until well incorporated.

Cook the Pancakes
Heat a large non-stick skillet over medium-high heat and lightly grease it with olive oil. Drop spoonfuls of the batter into the skillet, spreading slightly to form round pancakes. Cook for about 2 minutes on each side, or until golden and puffed.

Drain and Serve
Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil. Repeat with the remaining batter.

Serving
Serve warm or at room temperature, ideally with a side of cool yogurt dip or tzatziki.