My husband eats eggs but doesn’t do omelettes. Though I love them, frittatas are out of the question. So to reach a compromise and please both of us I decided to make a the thick and deep tasty pancake. Full of Spring asparagus, all tender and yummy. The feta as always adding a certain saltiness and zing to the overall dish.
I just put it together as I went along and I know that this will be made again and again in our home. Perfect for brunch or a light lunch…Hope you all enjoy it my friends..until next time, much love D x
INGREDIENTS
8 tender stem asparagus chopped
80g feta cheese
1 cup self raising flour
Salt to taste
Olive oil
1/2 tsp mustard
1 free range egg
Milk as required
METHOD
● Heat 1 tablespoon of olive oil in a large frying pan. Sauté the asparagus on a medium heat for a few minutes and season with salt
● Meanwhile in a large mixing bowl. Throw in the flour and egg, whisk away. Add the mustard and pour in some milk to form a pancake batter consistency
● Whisk away any lumps and stir in half the feta in smallish chunks
● Once the asparagus is ready, pour in a little more olive oil into the pan.
● Pour in the batter amongst the asparagus and reduce to a low heat. Crumble the rest of the feta and cover the pan
● After 10 minutes check if the top of the pancake has set, if not recover and wait a few more minutes
● Once set well, gently turn the pancake over and cook for 5-10 minutes until both sides are golden brown
● Serve with some coleslaw or a salad of your choice
