Welsh Parsley Pancakes Recipes
WELSH PARSLEY PANCAKES
This is from a June 1987 issue of Bon Appetit and was in the RSVP section. It was requested from Rebecca's restaurant in Torrington, England wher they're served as a starter, topped with butter.
Provided by Leslie in Texas
Categories Vegetable
Time 55m
Yield 18 3-inch pancakes
Number Of Ingredients 11
Steps:
- Mix first 6 ingredients in medium bowl.
- Make well in center; add 1 cup milk and eggs and blend until smooth, adding more milk if batter is too thick.
- Stir in mushrooms.
- Heat 1/8 inch oil in heavy large skillet over medium-high heat.
- Ladle batter into skillet using 2 tablespoons for each pancake.
- Cook until bottom side is golden brown, about 3 minutes.
- Turn and cook until second side is golden brown and pancake is cooked through, about 3 minutes.
Nutrition Facts : Calories 66.2, Fat 1.3, SaturatedFat 0.5, Cholesterol 25.4, Sodium 81.9, Carbohydrate 11.1, Fiber 1.1, Sugar 0.6, Protein 3
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