Wicklow Pancakes

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

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 medium-low until browned underneath and just set on top.

Put under the broiler to finish cooking the top.

Serve cut into wedges with a pat of butter on each piece.

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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.