Savory Shrimp Pancakes

The weather is cold again. Snow dusted the roof tops this morning. I wanted something warm, flavorful, and quick. I threw together these savory pancakes in very little time. They made a good breakfast and tasty snacks later in the day. The basic batter is easy so the rest of the recipe is up to your imagination and taste.
Basic batter I used:

4 oz. skim milk
2 oz. plain, fat free yogurt
4.5 oz. self-rising flour
1/4 cup egg replacement (equals 1 egg)

To this I added 1 6 oz. can tiny shrimp for protein plus a small dice of veggies sauteed in 1 tbsp extra virgin olive oil: orange bell pepper, green onion, porcini mushroom, jalapeno pepper, cilantro. Add the seasonings of your choice but taste first before adding salt because self-rising flour is already salted.

Simply add the wet to the dry, mix to combine, then use a 1/4 cupful per pancake, give or take. This recipe made 10 roughly shaped pancakes. I cooked them in a large non-stick skillet sprayed with cooking spray (a few times) and on a gentle heat. I really don't like it when the cakes get dark on the outside but still taste of raw flour. Please try some savory cakes soon. There is plenty of winter remaining!