• About Us
• Church Family
• Pathfinders
• Online Magazine
• Church Location
• Site Map

Recipe - Corn and Asparagus Pancake

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
In this recipe, the classic corn fritter gets a spring face life with the addition of asparagus, spring onions, parsley and cheese.

 
Ingredients

Makes 6 large pancakes

• 1 1/2 cups self-raising flour.
• 1/2 Tsp. baking powder
• 1 1/4 cups milk
• 2 eggs
• 1 bunch small asparagus spears, finely chopped.
• 1 cup frozen corn kernels
• 1/4 cup chopped spring onions
• 1/4 cup chopped flat leaf parsley
• 125g grated tasty cheddar cheese.
• salt & pepper to taste.
• butter/margarine & oil for frying.
• Options for serving - sour cream and sweet chilli sauce.

 
Method

• Whisk together the flour, baking powder, milk, and eggs.
• Stir through the asparagus, corn, spring onions, parsley, cheese and salt and pepper.
• On a medium heat, melt butter/margarine and oil in a small (20cm) fry pan.
• Place 2 ice cream scoops of mixture into the pan, flattening out slightly.  Cook until small bubbles appear on the surface.  Turnover and cook until lightly brown and cooked in the centre.
• Serve with sour cream and sweet chilli sauce.

 
About the Recipe

• This recipe is suitable for vegetarians but not for vegans.
• If you prefer, you can make smaller pancakes and stack them up on the plate.

Copyright © 2025 Thornleigh Seventh-day Adventist Church