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Photo: Michael Paul Photo by: Photo: Michael Paul

Asparagus-Spinach Pancakes

Real Simple MARCH 2003

  • 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

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.

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Asparagus-Spinach Pancakes recipe

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