Asparagus Pancakes for Breakfast
Whole-wheat Asparagus Pancakes🥞
Asparagus season is almost over, so it' s time to take advantage of it and explore more ways in which you can make it shine.
My proposal for today are these savory pancakes with crunchy delicious asparagus. They contain whole wheat flour and that gives them a very nurturing taste. If you are out of breakfast ideas, then you should definitely try this.
- 100 grams Whole-wheat flour
- 100 grams All-purpose flour
- 0.5 teaspoons Bicarbonate of soda
- 280 milliliters Buttermilk
- 1 Piece Egg (Beaten)
- 50 grams Melted butter (Cooled)
- 12 Pieces Asparagus spears (Cooked in the pan with a little bit of oil, 2 minutes each side)
- 3 tablespoons sour cream or greek yogurt (Optional)
- 100 grams Smoked salmon (Optional)
- Oil for frying
- Salt and pepper (As per taste)
Start by mixing the flours, bicarbonate of soda and salt in a bowl. Set it aside. In another bowl, mix the buttermilk, egg and melted butter, then add the wet ingredients to the dry ingredients. Mix everything well with a whisker until you get a smooth batter.
- Cooking the pancakes
Heat a pan and add 1-2 tbsp of oil (any type of vegetable oil will do). Take 3 asparagus spears (you can trim them according to the size of your pancakes) and pour 1-2 ladles of pancakes batter over them, making sure the are not moving too much from their place. Flip the pancake on the other side, when it starts making bubbles on the surface - you will see the asparagus spears will be kind of hidden a little, because of the batter. No worries, you can just push then out with a fork or a knife or even with your fingers in order to give a better aspect to your pancakes. I have cooked them approximately 3 minutes each with the lid on in the last 2 minutes.
- Serving
Serve the delicious pancakes with sour cream and smoked salmon or veggies of your choice. Enjoy!