An Asparagus & Feta Pancake…

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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

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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

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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

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● 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

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● Whisk away any lumps and stir in half the feta in smallish chunks

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● 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

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● 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

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● Serve with some coleslaw or a salad of your choice

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36 thoughts on “An Asparagus & Feta Pancake…

  1. Very attractive and looks more like an omlette. I was thinking of different options to make pancakes more appealing. I like asparagus and have few ways to cook it. This is wonderful!

  2. Your ability to be innovative in the kitchen shines beautifully in this recipe, Dimple! It sounds fabulous and I imagine the flavors are wonderful. 😛

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