Asparagus and goat's cheese pancakes

Perfect for a light lunch/brunch, easy to make and tasty

  • place PRE 10 minutes
  • place COOK 25 minutes
  • place SERVES 4
  • printicon

Serve with extra asparagus or a big mixed salad.

  • Wash the asparagus and cut them into 2cm pieces.
  • Boil the asparagus spears for 7 minutes, drain and lay them on kitchen paper to absorb the water.
  • Cut the cheese into small chunks.
  • In a large bowl or a liquidizer, add the milk, 40g of the butter, the flour and the eggs. 
  • Blitz or blend using a hand blender and add salt and pepper. 
  • Stir in most of the asparagus, cheese and seeds — keeping a spoonful of each back to decorate the pancakes once cooked.
  • In a frying pan or pancake pan warmed over medium high heat, melt some of the butter until bubbling. Swirl it around the pan and spoon in enough batter make a 6 - 8cm pancake — you should be able to cook 3 or 4 at a time. Cook for 30 - 40 seconds on each side.
  • If you want them to look perfect you can use a large round cutter once they are cooked so they are perfectly round and uniformly sized. 
  • Serve garnished with the retained asparagus, cheese and seeds and some salad leaves.

First published in the JC June 17, 2019


300g asparagus

100g goat’s cheese

150g self-raising flour

250ml milk

4 large eggs

50g mixed seeds

Salt and pepper

60g butter

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