|Chopped thyme||1⁄2 Teaspoon|
|Milk||2 Cup (32 tbs)|
|White breadcrumbs||2 Cup (32 tbs)|
|Scallions||6 , chopped|
|Chopped parsley||1 Tablespoon|
Beat the eggs.
Add milk, breadcrumbs, scallions, and herbs.
Melt the butter in a heavy pan.
When hot, pour in the mixture and let it set over a slow heat.
When firm on top, turn, and brown on the other side.
This pancake is quite thick.
Cut in 4 sections and serve with a pat of butter on top.