Name: Asparagus pancakes with smoked salmon
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 100g buckwheat flour; 100g plain flour; ½ tsp bicarbonate of soda; 284ml pot buttermilk; 1 egg beaten; 50g butter melted; 2 tsp rapeseed oil or vegetable oil; 18 asparagus spears halved to make 36 shorter spears; 140g smoked salmon; 150ml pot soured cream; a few lemon wedges

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Asparagus pancakes with smoked salmon

Asparagus pancakes with smoked salmon

Good Food team

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Easy

Prep: 15 mins

Cook: 25 mins - 35 mins

A star rating of 4.5 out of 5.6 ratingsRate

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Make the most of the asparagus season with this versatile brunch, or treat yourself to a salmon supper

Easily halved

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Alternatives

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Showing items 1 to 3 of 3

Griddled asparagus

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Basic hollandaise

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Ingredients

Nutrition

Units:

MetricUS

100g buckwheat flour
100g plain flour
½ tsp bicarbonate of soda
284ml pot buttermilk
1 egg

beaten
50g butter

melted
2 tsp rapeseed oil

or vegetable oil
18 asparagus spears

halved to make 36 shorter spears
140g smoked salmon
150ml pot soured cream
a few lemon

wedges

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Nutrition: per serving

kcal468
fat24g
saturates12g
carbs40g
sugars7g
fibre5g
protein21g
salt3g

Method

step 1

Heat oven to 120C/100C fan/gas 1/2. Mix the flours, bicarbonate of soda and 1/2 tsp salt together in a bowl. Whisk the buttermilk, egg and 3 tbsp melted butter together in another bowl, then gradually whisk into the dry ingredients to make a smooth batter.
step 2

Heat a non-stick frying pan over a medium heat. Add the remaining butter and the oil, plus the asparagus, and fry, turning, for 3-4 mins until almost tender.
step 3

Turn the heat down and scoop out all but 6 of the asparagus spears. Arrange the 6 left in the pan into 2 groups of 3. Use a ladle to spoon a little batter over each group of asparagus, to make 2 round pancakes, with the asparagus hidden underneath. Cook the pancakes until bubbles appear on the surface – about 2-3 mins. Flip over and cook for 1-2 mins more until golden and set. Remove and keep warm in the oven while you use the remaining asparagus and batter to make another 10 pancakes.
step 4

Pile 3 pancakes on each plate and add a pile of smoked salmon. Serve with some soured cream, a good grinding of black pepper, and lemon wedges for squeezing over.

Recipe from Good Food magazine, November 2015

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A star rating of 4.5 out of 5.6 ratings

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