Wicklow Pancake (Irish)

A specialty of County Wicklow, this dish was apparently first concocted in the early years of the twentieth century. Despite its name, it is really more of an omelet or frittata than a pancake.

4 eggs
1 cup milk (240 mL)
1 cup heavy cream (240 mL)
1½ cups fresh breadcrumbs (90 g)
4 scallions, trimmed and minced
2-3 sprigs parsley, trimmed and minced
1 tsp. fresh thyme, minced
sea salt
black pepper, freshly ground
4 Tbsp. butter

Garnish:
4-6 large parsley leaves

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

In a large bowl, beat the eggs lightly, then gently beat in the milk and cream. Stir in the breadcrumbs, 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 5-8 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, 20-25 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 bit of butter on each one.

Makes 4 servings.