Hohenlohe pancakes

Ingredients for 2 servings:

• 2 rolls, stale
• 3 m.-sized eggs, possibly 4
• 2 m.-sized onion(s)
• ½ bunch parsley, fresh
• salt and pepper
• nutmeg
• oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Family recipe

Dice the onions and fry them in a little oil, then briefly toss in the chopped parsley. Dice the stale bread rolls (or the equivalent amount of white bread) into small cubes. Place the bread roll cubes, onions, parsley, and eggs in a bowl and mix well by hand (a mixer works too). Season with salt, pepper, nutmeg, and Fondor if desired, and mix again. Pour the mixture into a heated, greased pan and smooth it out. Fry slowly over medium heat, but preferably a little less. After about 5 minutes, turn the pancake over (this works best by turning it out onto a large plate and then sliding it back into the pan) and cook the other side for another 5 minutes. This goes best with a green salad or, for a more traditional dish, potato salad. Finally, a few tips: The rolls should be stale (about 2 days old), but not rock hard. If in doubt, moisten with a little lukewarm milk, mix thoroughly, and let it rest for a short while. The number of eggs depends on the consistency of the bread mixture. It should be well moistened but not too wet, so it’s best to add the eggs one at a time. The cooking time will vary depending on the thickness of the pancake, so test the inside before serving to make sure it’s cooked through!