Asparagus-Spinach Pancakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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