Irish Wicklow Pancake
600ml (1 pint) Milk
110g (4oz) Breadcrumbs
50g (2oz) Butter
4 Large Eggs, beaten
2 tbsp Chives or Spring Onions, chopped
1 tbsp Parsley, chopped
Pinch Thyme, chopped
Salt and pepper
Whisk the eggs and milk lightly together.
Stir in the breadcrumbs, chives, parsley, thyme and season to taste.
Heat half of the butter in a frying pan until foaming.
Pour in the mixture, cook over a low flame until it is just set on top and golden brown beneath.
Place under a hot grill until golden brown on top.
Cut into wedges, serve each wedge with a knob of butter.
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