Asparagus-Spinach Pancakes

Photo: Michael Paul

Recipe from


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

Preparation

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.

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.

Note:

Kay Chun,

March 2003