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Wicklow Pancake

 

23

Yield

4

servings

Prep

20

min

Cook

20

min

Ready

40

min

Trans-fat Free
 

Ingredients

4 large eggs
2 ½ cups milk
4 ounces bread crumbs
fresh
1 tablespoon parsley leaves
chopped
1 pinch thyme
chopped
*
2 tablespoons chives
chopped
1 x salt and black pepper
*
2 tablespoons butter

Directions

Beat the eggs lightly, then add the milk, breadcrumbs, herbs and seasonings, and mix well.

Heat 1 tablespoon of the butter in a pan until foaming, then pour in the mixture and cook over a low flame until it is brown underneath and just set on top.

Put under the grill to finish.

Serve cut into wedges with a knob of butter on each portion.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 225g (7.9 oz)
Amount per Serving
Calories 24952% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 239mg 80%
Sodium 268mg 11%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 26g
Vitamin A 17% Vitamin C 4%
Calcium 23% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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