I know what you think, leave the herbs to tea lovers. Well I won’t, or at least not after I’ve tasted what was possibly the best meal I’ve ever had! Yes, these healthy herb pancakes are tastier than any other pancake (or at least salty one) that I have ever tried. Go ahead and make yourselves a batch!


100g plain flour

2 large eggs, (only the yolk from the second one)

350ml milk

30g butter

20g basil and parsley

A handful of total weight chervil leaves


Sour cream

Grated Parmesan

2 handfuls parsley


In a small pan put the butter and as soon as it’s melted remove it from the heat and leave it to cool. In a large bowl sift the flour and add a pinch of salt. In a blender put the egg, egg yolk and milk, proceed to adding the basil and parsley and blitz until you get a pale green mixture. Pour this mixture into the flour and add half of the butter, beating lightly to get a smooth batter. Set aside for 30 minutes. Use a bit of butter to coat a nonstick frying pan. Add the chervil leaves to the batter and quickly stir it. Using a ladle pour a ¼ cupful of the batter into the pan making sure it covers the bottom of the pan. Allow it to cook for a minute, then with a palette knife loosen the pancake from the pan. Go ahead and flip the pancake over quickly and smoothly. Leave to cook for another minute.  Continue with the rest of the mixture. Top the pancakes with a bit of sour cream, some grated parmesan and sprinkle with parsley.