Savoury “Pancakes” with cheese

Mix a pancake,
Stir a pancake,
Pop it in the pan.
Fry the pancake,
Toss the pancake,
Catch it if you can.

Christina Rossetti

My English, Australian, Canadian and American friends talked to me about Pancake Tuesday, or Shrove Tuesday. Apparently they eat lots of pancakes on that day which is a wonderful custom to observe, if you ask me. And they say they even eat crepes, which are really pancakes in disguise. So, I listened to that song, Pancake, by Tori Amos and made those savoury pancakes for breakfast.

For 6-7 pancakes

• 2-3 eggs

• 500 gr all purpose flour

• 1/2 tsp. salt

• 1 tbs butter

• oil (for frying)

• 2 cups grated (or crumbled) cheese: feta, parmesan, whatever we like but preferably a salty cheese
• milk

• 1 tbs parsley or oregano especially if your cheese is feta

Mix butter, flour, eggs, parlsey, salt. Knead with a little warm milk as much as you need for the dough to not be too hard. Make dough balls (as big as a Satsuma) and flatten them down with your hand (about ½ cm thick).
Fry them one by one in hot oil until they are golden. Place them on kitchen paper to get rid of the oil.
Serve warm with cheese and parsley.
You can really top it with whatever suits your fancy. You can even break it and add it to salads instead of croutons.