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Ireland: Wicklow Pancake
Named after the county just south of Dublin, this light brunch dish goes back to about the turn of the 20th century. It has the look of something invented to use up day-old bread and those last couple of eggs that are sitting around. It's not quite an omelet, and not quite a pancake (though it looks most like one, so that's how it acquired the name)...
The recipe:
- 2 eggs
- 300 ml milk or cream
- 2 oz breadcrumbs (attention North American recipe-users: in Ireland this means fresh breadcrumbs, not dry)
- 2-3 green / spring onions, chopped
- Some freshly chopped herbs: parsley, thyme or chives
- 50 g / 2 oz butter
- Salt and pepper
- Fresh parsley to garnish
Beat the eggs with the milk. Add the breadcrumbs, scallions, herbs and seasoning, mixing well.
Melt half the butter in a heavy frying pan. When it bubbles, pour in the egg mixture and cook over a low heat until the top begins to set.
Turn and cook the other side until browned. (As this is fairly thick, it will take slightly more time than an omelet would.)
Turn out onto a plate, dot with the remaining butter, and garnish with parsley.
The above recipe is one of a collection of
Seventeen recipes for Saint Patrick's Day.
Click here for links to the others.
Don't forget to visit our other Irish food pages! You can...
Find out What Irish People Eat
Discover Why We Have No Recipes for Corned Beef and Cabbage (though we'll tell you where to find some if you insist)
Learn The Secret to Making Authentic Irish Coffee
Visit Our Other Authentic Irish Recipe Collections
Find out about The Best Irish Cookbooks
Learn How to Make Soda Bread the Authentic Irish Way (with video tutorials)
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