This recipe is closer to an omelet or frittata than pancakes.
4 egg (large)
2 1⁄3 c milk
4 oz bread crumbs (fresh)
1 T parsley (frehs parsley, finely chopped)
1⁄2 t thyme (finely chopped)
2 T chives (or scallions, finely chopped)
seasoning (salt and ground pepper to taste)
2 T 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 the top.
To serve, cut into wedges with a knob of butter on each piece.