- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 1/2 cups milk
- 1/4 cup grated Parmesan cheese
- 1/2 pound asparagus, trimmed and chopped
- Butter, for greasing the griddle
- Sour cream and applesauce, for serving
For a fun springtime twist on your usual breakfast pancakes, create a savory dish with chopped asparagus and Parmesan cheese. Instead of maple syrup, serve with plenty of sour cream and applesauce on the side for an added tang and just a hint of sweetness. They're just as good for dinner, too.
Preheat a griddle or non-stick skillet over medium heat. Preheat the oven to 200 degrees F.
In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl, beat the eggs with the milk. Add the egg mixture to the dry ingredients and whisk until just combined. Stir in the Parmesan and the asparagus.
Lightly coat the griddle or skillet with the butter. Working in batches, spoon some of the batter onto the griddle, forming pancakes 3 to 4 inches in diameter. Flip the pancakes when bubbles appear in the batter, about 5 minutes. Cook until the second side is browned, about 3 minutes. Remove the cooked pancakes to an ovenproof plate and keep warm in the oven while you continue making the rest of the pancakes.
Serve the pancakes with sour cream and applesauce on the side.