ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Asparagus-Spinach Pancakes

Photo: Michael Paul
Yield 4 servings (12 pancakes)

Ingredients

  • 1 cup milk
  • 3 eggs
  • 1/3 cup sour cream
  • 5 ounces frozen chopped spinach, defrosted and squeezed
  • 1/4 pound asparagus, trimmed, peeled, and chopped
  • 3 tablespoons freshly grated Parmesan
  • 1/2 teaspoon kosher salt
  • 1/2 cup all-purpose flour
  • 1/3 cup olive oil

How to Make It

  1. In a large bowl, whisk together the milk and eggs. Stir in the sour cream, spinach, asparagus, Parmesan, and salt. Add the flour and mix until well combined.

  2. In a large skillet, over medium heat, heat 1/3 of the oil. Make 4 pancakes (about 1/4 cup of batter per pancake) and cook until golden brown and slightly puffed, 2 to 3 minutes per side. Working in batches, make a total of 12 pancakes, adding oil as necessary.