Sieve the flour and salt into a bowl. Beat the egg with half the milk then fold the mixture into the flour. Gradually add more of the milk until the mixture is thick enough to coat the back of a spoon. Add the melted butter and chopped parsley.
The split peas must be cold. Slowly fold some of the batter into the peas until you have a thick pancake mix; not all the batter may be needed. Season with salt and pepper.
“The simplest cooking techniques are still the best.”
© 1994 Gary Rhodes. All rights reserved.