What a sparkling day in New Hampshire! As the sun peeked through the trees at seven this morning, I couldn't resist a quick walk down to the pond near my house. I'm happy I did, because it was beautiful - the early sun danced on the still water , looking like a field of diamonds.
When I got back, I was starving, so I made up these little 3 inch scallion pancakes and topped them with softly scrambled eggs and dill. Lots of savory herbs in a protein packed breakfast - what could be more delicious?
Makes about 10 tiny pancakes
3/4 cup flour
1 large egg
2 T. minced parsley
2 T. sliced scallions
1/8 t. baking powder
2/3 cup milk
2 pinches of salt
Whisk together until smooth, then let sit for a few minutes to blend.
Wipe a crepe pan or skillet with vegetable oil and heat to medium.
Place about a tablespoon of batter in the hot pan, let cook about 1-2 minutes, then flip.
Cook other side 1-2 minutes, then remove to plate.
Continue until batter is gone.
Top with softly scrambled eggs seasoned with tarragon or dill.