Asparagus-Spinach Pancakes Recipe

August 22, 2014April 29, 2015 monplate diet plans, eating healthy, healthy food recipes, healthy foods, healthy meals

Ingredients

1 cup milk
3 eggs
1/3 cup sour cream
5 ounces frozen chopped spinach, thawed out 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

Preheat oven to 400°F. Put the asparagus on a prepared baking sheet and season with 2 teaspoons olive oil, 1/4 teaspoons salt and pepper. Roast for 40 minutes in the oven, tossing and turning from time to time. Take out from oven and let it cool slightly.
In a large bowl, beat together the milk and eggs. Mix in the sour cream, spinach, asparagus, Parmesan, and 1/2 teaspoon salt. Lastly, mix in the flour until well incorporated in the batter.
In a large frying pan, heat 1/3 of the remaining oil over medium heat. Create 4 pancakes (pouring 1/4 cup of batter for each pancake) and fry until golden and a little puffed, 2-3 minutes for each side.
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. Add oil if necessary. Cooking in batches, creates a total of 12 pancakes.