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Nutrition Facts
Serving Size 1 3-inch pancakes 50g Recipe makes 18 3-inch pancakes)
Calories 66
Calories from Fat 11		(17%)
Amount Per Serving		%DV
	Total Fat 1.3g	1%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 25mg		8%
Sodium 81mg		3%
Potassium 108mg		3%
Total Carbohydrate 11.1g		3%
	Dietary Fiber 1.1g	4%
	Sugars 0.6g
Protein 3.0g		5%
how is this calculated?

Welsh Parsley Pancakes

Recipe #337689 | 55 min | 25 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Leslie in Texas
Nov 17, 2008

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.

18 3-inch pancakes (change servings and units)

Ingredients

1 cup sifted all-purpose flour
1 cup finely chopped onion
1 cup coarsely chopped parsley (about 1 large bunch)
3/4 cup whole wheat flour, plus
1 1/2 teaspoons whole wheat flour
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 cup milk (or more)
2 eggs, beaten to blend
1/4 lb mushroom, thinly sliced (about 1 1/2 cups)
vegetable oil (for frying)

Directions

1
Mix first 6 ingredients in medium bowl.
2
Make well in center; add 1 cup milk and eggs and blend until smooth, adding more milk if batter is too thick.
3
Stir in mushrooms.
4
Heat 1/8 inch oil in heavy large skillet over medium-high heat.
5
Ladle batter into skillet using 2 tablespoons for each pancake.
6
Cook until bottom side is golden brown, about 3 minutes.
7
Turn and cook until second side is golden brown and pancake is cooked through, about 3 minutes.