Flip for These Asparagus Pancakes
Take advantage of the asparagus season while you can
We've had the vegetable for every evening meal since my trip to the farmers' market last week, and, as I am returning to the market tomorrow, there is no end in sight.
So far, asparagus has been the star attraction, so it's hard to opt out of eating it, but as I calm down a bit, I'll start making side dishes so that my family can pass if they are getting tired of it.
Personally, that never happens to me; because there are so many recipes and different ways of cooking it, you could have something totally different every night. So far, I've put it into salads, made ravioli, had a stir-fry, and made this easy pancake.
This recipe is so quick and simple, you could come home from work and have dinner on the table within half an hour.
It's also a pretty tasty way to get your kids to eat asparagus, or in fact, any other vegetable or even fruit that you might want to substitute.
You could use broccoli, leeks, mushrooms, or sliced apples, or pears--whatever you have on hand. Add a tossed salad and you have a delightful Mother's Day brunch that the kids could help make.
This recipe serves two to three, but it can be doubled easily. I used a sharp cheddar cheese, but you could use Gruyère or Parmesan, or even try blue cheese.
Easy Asparagus Pancakes Recipe
- 1 tbsp butter
- 2/3 cup asparagus, broken into 1-inch-long pieces
- 3/4 cup milk
- 2/3 cup flour
- 2 eggs
- 1/4 tsp salt
- 1/2 cup cheese, shredded
1. Heat oven to 400F. Place butter in a 9-inch pie pan or casserole and place in oven to melt. Swirl the pan to coat the bottom.
2. Lightly steam asparagus until not quite tender. Place into the bottom of the pan.
3. In a bowl, whisk together flour, milk, eggs, and salt until smooth. Pour over the asparagus. Bake until puffed and golden brown, 20-25 minutes.
4. Sprinkle cheese on top, cut into wedges, and serve immediately.
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert.
Difficulty level: Easy
