Asparagus and Pea Pancakes

5
Total Time
36 min
Prep
10 min
Cook
16 min
Serves
4
Difficulty
Easy

Ingredients

uncooked asparagus

½ pound(s), (thin), trimmed and cut in 1-inch pieces

uncooked green peas

½ cup(s), fresh, shelled, or frozen baby peas

whole wheat flour

½ cup(s)

all-purpose flour

½ cup(s)

baking powder

1 tsp

table salt

½ tsp

baking soda

¼ tsp

low-fat buttermilk

1¼ cup(s)

egg(s)

1 large

uncooked scallion(s)

2 medium, thinly sliced

dill

3 Tbsp, chopped fresh

plain fat free Greek yogurt

6 oz, (1 container)

crumbled feta cheese

¼ cup(s)

Instructions

  1. Bring large pot of water to a boil over medium-high heat; stir in asparagus and peas. Cook just until crisp-tender, about 1 minute. Drain in colander and rinse under cold running water; drain again and pat dry with paper towels.
  2. Whisk together whole wheat flour, all-purpose flour, baking powder, salt, and baking soda in large bowl.
  3. Whisk together buttermilk and egg in medium bowl. Add buttermilk mixture, asparagus and peas, scallions, and 2 tablespoons of dill to flour mixture. Stir until just blended.
  4. Heat nonstick griddle or large nonstick skillet over medium heat. Pour batter by scant 1/3-cup measures onto griddle. Cook until bubbles begin to appear at edges of pancakes, about 2 minutes. Turn and cook until puffed and browned, about 2 minutes longer.
  5. Meanwhile, stir together yogurt, feta, and remaining 1 tablespoon dill in small bowl. Serve pancakes with yogurt sauce.
  6. Serving Size: 2 pancakes and 1 1/2 tablespoons sauce

Notes

Give pasture-raised eggs from free-range chickens a try. They can cost $2 to $3 more a dozen than supermarket eggs, but the flavor is richer, and in most cases the chickens are raised more humanely.

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