Wicklow Pancake
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 591 | ml |
milk
|
|
| 115.6 | ml/g |
bread crumbs
fresh |
|
| 15 | ml |
parsley leaves
chopped |
|
| 1 | pinch |
thyme
chopped |
*
|
| 3E+1 | ml |
chives
chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 3E+1 | ml |
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.
