Rating: 3.5 stars
53 Ratings
  • 5 star values: 14
  • 4 star values: 10
  • 3 star values: 12
  • 2 star values: 15
  • 1 star values: 2
Kay Chun

Gallery

Credit: Michael Paul

Recipe Summary

hands-on:
20 mins
total:
1 hr
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

404 calories; fat 31g; saturated fat 8g; cholesterol 182mg; sodium 573mg; protein 13g; carbohydrates 18g; sugars 4g; fiber 2g; iron 3mg; calcium 238mg.
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