Wicklow Pancake


  • 4 large or 6 small eggs
  • 600 ml milk
  • 4 ounces fresh breadcrumbs
  • 1 tablespoon chopped parsley
  • 1 pinch chopped thyme
  • 2 tablespoons chopped chives or scallions
  • Salt and pepper
  • 2 tablespoons butter


  1. Beat the eggs lightly, then add the milk, breadcrumbs, herbs and seasonings, and mix well.
  2. 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.
  3. Serve cut into wedges with a knob of butter on each portion.

Yield: 4 servings

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Balance of Nature

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