Serves 4-6
First catch and kill a substantial-sized toad or two small ones*. Generously oil a shallow metal pan. Add the toad and a little chopped onion; sprinkle with herbs. Make a pancake batter by sifting 2 cups sifted all-purpose flour with 2 tsp baking powder and 1 tsp salt. Beat 1 large egg with 1 cup milk and incorporate into flour mixture.Place pan in very hot oven (425 F) for 5 minutes until the oil sizzles then remove and pour batter over. Return to oven for 20-25 mins until the batter is brown, crusty and risen, with bits of toad peeking through. Serve piping hot with freshly steamed kale or other greens.
*When toad is not in season, substitute six large, high quality pork sausages, from which you have removed the casings - carefully, so as to retain the shape.
