Irish Wicklow Pancakes
These scrumptious pancakes make for a fantastic brunch headliner. They walk the line between pancake and omelet, falling somewhere in between. Named for the county just south of Dublin, the recipe for these pancakes dates back to the turn of the 20th century.
4 large eggs
600 ml of milk
4 ounces of fresh breadcrumbs
1 tablespoon of chopped parsley
Few sprigs of chopped thyme
2 tablespoons of chopped chives or scallions
Salt and pepper
2 tablespoons of Butter
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 broiler to finish.
Serve cut into wedges with a knob of butter on each piece.