Wicklow Pancake

4 servings

4 large or 6 small eggs
600 ml milk
4 ounces fresh breadcrumbs
1 tablespoon chopped parsley
1 pinch chopped thyme
2 tablespoons chopped chives or scallions
Salt and pepper
2 tablespoons butter

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 a low flame until it is brown underneath and just set on top. Put under the grill to finish.

Serve cut into wedges with a knob of butter on each portion.