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Asparagus and pea pancakes

5
Points®
Total Time
36 min
Prep
10 min
Cook
16 min
Serves
4
Difficulty
Easy
These made-from-scratch springtime veggie pancakes are perfect to serve as a fun brunch or special breakfast. The blanched asparagus and green peas are nicely complemented by chopped scallions and a delicious sauce made with fresh dilll, Greek yogurt, and crumbled feta instead of syrup. Buttermilk lends a richness only homemade pancakes can offer. Make the batter, then griddle them up, it's as easy as that. Also, while you're shopping, you should consider giving 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.

Ingredients

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

1% low fat buttermilk

1¼ cup(s)

Egg

1 large egg(s)

Scallions

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

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