Pancakes with wild garlic and asparagus recipe

Pancakes with Wild Garlic and Asparagus recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for pancakes with wild garlic and asparagus is a delightful twist on the classic breakfast staple. The combination of fresh, vibrant flavors from the wild garlic and asparagus adds a unique touch to these fluffy pancakes. Whether enjoyed for breakfast or brunch, this recipe is sure to impress with its simplicity and elegance. Serve these pancakes with a dollop of sour cream or a drizzle of maple syrup for a truly delicious meal.

Keywords: pancakes, wild garlic, asparagus, breakfast, brunch.

Pancakes with wild garlic and asparagus recipe details

Pancakes with wild garlic and asparagus recipe, recipe Rating: 4.7
Number of votes:125 

Ingredients

10 leaves	wild garlic
125 ml	milk
1	egg
1	egg yolk
1	ripe lemon, sliced
200 ml	vegetable stock
24 stalk(s)	white asparagus, peeled
200 g	tomatoes, peeled and diced
2	spring onions, sliced
30 g	butter
60 g	flour
200 ml	dry white wine
	salt and pepper
	sugar
2 tbsp	white balsamic vinegar
6 tbsp	olive oil
1 tbsp	lard

Instructions

Purée half of the wild garlic together with the milk. Melt the butter. In a bowl, combine the melted butter with flour, egg, egg yolk, milk mixture and 1 pinch of salt. Mix until the batter is smooth and well combined and set aside.

Pour the wine in a saucepan, add lemon slices, stock, 1 teaspoon of salt, 1 teaspoon of sugar and bring the mixture to a boil. Add the asparagus, cover and cook for 10 minutes. Drain the asparagus and collect the cooking liquid.

Cut the remaining wild garlic into slices. In a bowl, mix together the vinegar and 2 tablespoons of the asparagus liquid. Season to taste with salt, pepper and sugar. Stir in the oil, wild garlic, tomatoes and the spring onions.

In a pan heat some of the lard, add a ladle of the batter and bake the pancake until golden from both sides. Repeat with the remaining batter until you have got 8 pancakes.

Wrap every three stalks of asparagus with a pancake. Serve with the tomato vinaigrette.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a