Ever since we started collecting fresh eggs from our chickens, our weekend brunches have consisted almost exclusively of egg dishes. Our favorites are simple fried or baked eggs atop Peter’s homemade German multi-grain bread.

For Easter, we decided to do something a little more special. Being a savory breakfast kind of gal, when Peter first mentioned pancakes I wasn’t all that excited. But when he suggested herb pancakes, my ears perked up. A savory pancake? Now you’re talking.

This is a pancake that he had often as a child in Germany. It is especially popular in the spring when you have your pick of fresh herbs. Parsley and chives are the staple herbs, mixed with any number of other garden herbs. In Germany, common herbs include pimpernel, tarragon, chervil, dill and lemon balm.


1 1/2 cups flour
1/2 tsp salt
2 large eggs
1 cup milk
1/2 cup water
2 handfuls of chopped herbs (chives, parsley, dill, tarragon)
2 Tbsp oil
3 slices bacon, chopped
1/4 diced onion


In a heavy bottom skillet, cook bacon and onion until transluscent. Set aside to cool.
In a medium sized mixing bowl, mix flour and salt. Create a well in the middle, crack both eggs and pour milk into the well.
Mix vigorously in a circular motion. Slowly add water while stirring. Batter should be smooth and thick. Let sit for 30 minutes.
Mix bacon and onion into the batter. Spoon 1-2 ladles of batter into the same skillet, frying the pancakes on medium high heat with remaining bacon fat.
When batter begins to set and the bottom is brown, flip and brown the other side (about 3-5 minutes each side).
Pancakes are delicious by themselves or topped with a little herb yogurt.

Happy Easter!