Pancakes with asparagus
Our savoury pancakes with asparagus are here to shake up your mealtime routine. Stacked with cooked ham, white cheese, and a generous spread of sour cream, they get a fresh touch from green asparagus and a sprinkle of chives. Roll them up and enjoy, no matter if it is breakfast, lunch, or dinner.
Ingredients
Batter
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Eggs
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4 |
|---|---|
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Salt
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1 pinch |
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Wheat flour
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120 g |
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Milk
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120 ml |
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Some butter for frying
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To serve
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Sour cream
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100 g |
|---|---|
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Cooked ham slices
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4 |
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Green asparagus spears
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12 |
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Some butter for sautéing
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|
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White cheese
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150 g |
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Fresh chives, chopped
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Instructions
Recommended information
Serving suggestion
Select fresh asparagus
When choosing asparagus, find ones that have firm, bright green spears with tightly closed tips. The stalks should feel crisp and sturdy with a mild, clean scent. Avoid any that are limp, wilted, have dry ends, or have a strong smell. These are usually signs that the vegetables have gone or are going bad.
Make a smooth batter
For a smooth and lump-free batter, start with eggs at room temperature before whisking them with flour and milk. Let the batter rest for 30 minutes so the flour can fully absorb the liquid. This makes the pancakes light and flexible, perfect for rolling without breaking.
Get perfectly cooked pancakes
Use a non-stick frying pan over medium heat and let the butter melt before adding the batter, as this helps the pancakes cook evenly and prevents sticking. Pour in just enough batter to coat the pan in a thin layer, then tilt the pan in a circular motion to spread it smoothly. Wait until bubbles appear on the surface and the edges start to lift before flipping, then cook the other side until golden brown. Avoid flipping too early or too often, as this can lead to uneven cooking.
Keep the pancakes warm
To keep your pancakes warm and ready to serve, place them in a 60–90 °C oven while you cook the rest. This gentle heat prevents them from drying out or overcooking. If you prefer not to use the oven, you can also cover them with aluminium foil to seal in their heat.
FAQ: Questions about pancakes with asparagus
We have put together answers to key questions so you can store, serve, and reheat pancakes with asparagus without any guesswork!
Can I prepare pancakes with asparagus in advance?
Yes, you can make the pancakes beforehand. You can prepare the batter up to a day ahead and keep it in the fridge, ready to be cooked fresh when needed. Or, you can cook the pancakes in advance, let them cool completely, then stack them with baking paper in between and store them in an airtight container in the fridge for up to a day. Reheat them in a dry pan or a low-temperature oven.
What can I serve with asparagus pancakes?
These asparagus pancakes go well with a fresh side salad or a tasty dip. Try them with a simple salad of mixed greens, cherry tomatoes, cucumber, radishes, and a light vinaigrette. For dipping, try tzatziki for a garlicky, refreshing touch, honey mustard dip for a sweet and tangy kick, or a herby yoghurt sauce for extra freshness.
Can I freeze pancakes with asparagus?
Yes, you can freeze the pancakes, but it is best to store them without the fillings. Let the cooked pancakes cool completely, then stack them with baking paper in between to prevent sticking. Place them in an airtight container or a freezer bag and freeze for up to 2 months. When ready to use, thaw them in the fridge or at room temperature, then reheat them in a dry pan or a low-temperature oven until soft and flexible.
Nutritional values
Nutritional value, per
1308 Kcal
| Fibre | 10.3 gram fibers |
| Protein | 68.4 gram |
| Carbohydrates | 104.4 gram |
| Fat | 68.5 gram |
Make fluffy pancakes with asparagus
Our pancakes are everything a good pancake should be: fluffy, golden, and ready to roll. They cook up light and flexible, making them ideal for wrapping around layers of tasty toppings. The batter? Smooth as silk and a dream to work with, flipping effortlessly in the pan. Serve them fresh, roll them up, and good luck saving any for later!
Tender and crisp bite from butter-fried green asparagus
We toss green asparagus in butter, letting it turn tender while keeping a bit of bite and picking up a gorgeous gloss along the way. The tips, which soften in the heat, soak up all that melted butter and turn irresistibly juicy. Rolled into the pancakes, the asparagus introduces a crisp snap against the soft, fluffy layers.
Served with creamy sour cream, savoury ham, and tangy white cheese
What makes a pancake stack special? The toppings, of course! Our combo starts with creamy sour cream that creates a smooth, cooling layer. Next, savoury ham brings a meaty, salty depth, followed by tangy white cheese that crumbles apart yet stays creamy as it melts into the mix.
The ham’s saltiness stands out against the cheese’s sharpness, while the sour cream softens everything with its rich, mellow touch. Who knew how much flavour simple pancakes with asparagus could pack?
Try for breakfast, lunch, and dinner
Pancakes are not just for maple syrup and berries, though we are definitely fans of those, too. They are an all-day kind of food, ready to be flipped, filled, and enjoyed whenever hunger strikes. Our asparagus version shows pancakes can be deliciously savoury as well.
Ready in under 30 minutes, they are a game-changer for hectic mornings, a tasty lunch that packs easily into a lunchbox, and a no-stress dinner when you want something warm and homemade without spending hours in the kitchen.
Need more asparagus inspiration? We have got you covered from morning to night! Start the day with a hearty asparagus frittata, keep things fresh at lunch with an asparagus salad with strawberries, and end on a cosy note with our asparagus potato casserole for dinner.
Give it a personal touch
Pancakes with asparagus offer many possibilities for trying something new while keeping the flavours on point. Swap green asparagus for its white cousin for a more delicate, slightly sweeter taste while keeping that signature asparagus flavour.
The cheese is another way to make it your own. Use pecorino for bold, tangy flavours, or go for asiago if you want something nutty, creamy, and melt-in-your-mouth good.
Cooked ham is not the only option either! Serrano brings a deep, cured flavour with a salty touch, while thinly sliced chorizo offers a smoky, slightly spiced bite.
