Maxfacts

Savoury herb pancakes

Gently flavoured and easy to lubricate (whatever flavour or sauce you fancy), comfortable to eat.

Ingredients

• 4 eggs
• 250 ml milk
• 150 g plain flour
• a good pinch of salt
• a handful of very finely chopped fresh herbs (in spring, wild garlic is particularly nice)
• rapeseed oil and knob of butter

Method

1. In a bowl whisk milk, eggs, salt and flour until smooth, add chopped herbs. Heat oil and butter in a pan, add enough pancake mix for one thin pancake at a time, gently swirl pan to distribute pancake mix, turn pancake once. Repeat until all pancake mix is used up.

Variations

Herb-flavoured pancakes go well with all kinds of vegetable dishes, with all kinds of sauces, and chopped up make a good side dish for all kinds of purees, or as addition to soups (if you are comfortable with different texture in one dish).