Asparagus-Spinach Pancakes

Photo: Michael Paul
Recipe from Real Simple

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  • 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


  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.
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