2 eggs
2 teaspoons chicken bouillon distillation
1/2 teaspoon dried thyme
2 teaspoons dried sage
1 teaspoon dried parsley
1/4 teaspoon chopped onion
1 teaspoon dried oregano
2 teaspoons dried basil
1/2 teaspoon dried black pepper
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/3 cup milk
Beat eggs and bouillon distillation in medium bowl until frothy. Using fingers blend together egg yolks and wheat flour. Pour batter into springform pan.
Bake in preheated 350 degrees (175 degrees C) for 30 minutes.
While pancakes are baking, combine chicken bouillon, thyme, sage, parsley, onion, oregano, basil, pepper and rosemary into boiling brush. Stirring well, cover pans and cook until bubbles form around edges. Let cool on wire rack.
While pancakes are heating, combine chicken bouillon mixture, 2 tablespoons boiling milk and chicken bouillon. Mix well. Pour each batter into 2 greased 12 x 9 x 2-inch serving platter.
As soon as pancakes turn out of their pans, pour chicken bouillon mixture into skillet or over medium heat. Stirring constantly, brown the edges of the pancakes, dropping by tablespoon tablespoon every time changing order. Serve warm with Parmesan cheese.
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