A specialty of County Wicklow Ireland (obviously) Despite it's name, it is really more of an omelette or frittata than a pancake.
- 4 EGGS
- 1 CUP/140 ML MILK
- 1 CUP/240 ML HEAVY CREAM
- 1 1/2 CUPS/90G FRESH BREAD CRUMBS
- 4 SCALLIONS, TRIMMED AND MINCED
- 2 OR 3 SPRIGS PARSLEY, TRIMMED AND MINCED,
- PLUS 4 TO 6 LARGE LEAVES FOR GARNISH
- 1 TSP MINCED FRESH THYME
- SALT AND PEPPER
- 4 TBSP BUTTER
Cooking time 20mins
Preheat the oven to 400°F/200°C (Gas Mark 6).
In a large bowl, beat the eggs lightly, then gently beat in the milk and cream. Stir in the bread crumbs, scallions, parsley sprigs, and thyme, then season to taste with salt and pepper.
Melt 2 Tbsp of the butter over medium-low heat in a large, heavy, ovenproof skillet, then pour in the egg mixture. Cook for 5 to 8 minutes or until the bottom of the pancake browns. Put the skillet in the oven and bake until the pancake puffs slightly and the top browns, 20 to 25 minutes.
Turn the pancake out onto a large plate and garnish with parsley leaves. To serve, divide the remaining 2 Tbsp of butter into 4 pats or knobs. Cut the pancake into 4 wedges, and put a hit of butter on each one.