Wicklow Pancakes
By: Sheri Wetherell
Published: Wednesday, March 9, 2011 - 4:45pm

Ingredients




4 large eggs
2 1/2 cups milk
4 ounces fresh breadcrumbs
1 tablespoon chopped parsley
Chopped thyme
2 tablespoons of chopped chives or scallions
Salt and pepper
2 tablespoons of Butter

Preparation

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 medium-low until browned underneath and just set on top. 3 Put under the broiler to finish cooking the top. 4 Serve cut into wedges with a pat of butter on each piece.

About


This dish is named after Wicklow County, the county just south of Dublin. Typically served for brunch, it is not quite a pancake and not quite an omelet, though it mostly resembles a pancake. It dates back to the turn of the 20th century and is believed to have been created as a way to use up day-old bread and the last remaining eggs on hand.