Asparagus Pancakes

British asparagus is also wonderfully versatile. Pop it in pancakes to jazz up your brunch!

Key Details

  • Serves: 12 pancakes
  • Prep time: 10 minutes
  • Cook time: 4-6 minutes
  • Difficulty: Easy

Ingredients

  • 230g British Asparagus
  • 150g plain flour
  • ½ tsp bicarbonate of soda
  • 284ml pot of buttermilk
  • 2 Clarence Court large free range eggs
  • 250ml whole milk
  • a pinch of smoked paprika
  • 30g manchego cheese, finely grated
  • smoked salmon, to serve
  • crème fraiche, to serve

  • 230g British Asparagus
  • 150g plain flour
  • ½ tsp bicarbonate of soda
  • 284ml pot of buttermilk
  • 2 Clarence Court large free-range eggs
  • 250ml whole milk
  • a pinch of smoked paprika
  • 30g manchego cheese, finely grated
  • smoked salmon, to serve
  • crème fraiche, to serve

Griddle your asparagus spears with a small drizzle of oil until they start to char. Set aside.

In a bowl mix your plain flour, bicarbonate of soda, buttermilk, Clarence Court eggs, smoked paprika and manchego to form a batter. Add your whole milk gradually until your batter is the thickness of heavy double cream.

Line up 5 griddled asparagus spears in a greased, flat frying pan on a low-medium heat and pour 4 large tablespoons of batter over the top. Your pancakes won’t be perfect circles, instead, the batter will haphazardly creep in and around the spears and lock them in place. Give it a few minutes until the surface of the batter is no longer wet and then flip it over.

Once both sides are golden, plate them up with some generous lashings of Crème Fraiche and scrumptious smoked salmon.

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