Guest Author - Mary Ellen Sweeney

This dish is best made in a well-seasoned cast iron pan.

Use 4 beaten eggs, add 2 1/5 cups of milk, and beat well. Add 1/2 cup of breadcrumbs, 2 tablespoons of chopped chives, scallions, or onion, 1 tablespoon of finely chopped parsley, 1/4 teaspoon of thyme, and salt and pepper to taste. Mix well.

Melt 1 tablespoon of butter over low flame. Add 1 tablespoon of olive oil to the melting butter. When the butter/oil mixture is bubbling, gently add the batter to the pan. Lower the heat to about medium just enough that the pancake doesn't burn but that it sets up well. When the bottom is medium brown, place the pan under the broiler to finish cooking the top of the pancake.

Cut the pancake into wedges and serve with melted butter on top and plenty of napkins.