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Asparagus-Spinach Pancakes

Place settingFrancois Dischinger
Serves 4 Hands-On Time: 20m Total Time: 1hr 00m

Ingredients

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

Directions

  1. Heat oven to 400°F. Place the asparagus on baking sheet and toss with 2 teaspoons olive oil, 1/4 teaspoons salt and pepper. Roast for 40 minutes, tossing occasionally. Remove from oven and set aside.
  2. In a large bowl, whisk together the milk and eggs. Stir in the sour cream, spinach, asparagus, Parmesan, and 1/2 teaspoon salt. Add the flour and mix until well combined.
  3. In a large skillet, over medium heat, heat 1/3 of the remaining 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.
By Kay Chun,  March 2003
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Buy organic: The grains that dairy cows eat can be treated with chemicals, which have a residual presence in milk and dairy products.
 

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