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Asparagus pancakes

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Ingredients for 1 servings:

  • 3 stalk(s) asparagus from the previous day
  • 1 slice(s) Gouda
  • 2 slices of turkey breast
  • 1 m.-sized egg(s)
  • 2 tbsp, heaped flour
  • 1 pinch of salt
  • 50 ml carbonated mineral water
  • e.g. fat for frying

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Beat the egg with salt and mineral water until frothy, add the flour, and continue beating until a creamy batter forms. Heat a little cooking oil in a 20 cm skillet. Pour in the pancake batter and cook over medium heat until golden brown on one side. Flip the pancake and top with two slices of turkey breast. Halve the asparagus, if desired, and spread it over the turkey breast. Place a slice of Gouda cheese on top and cook, uncovered, until the cheese has melted and the pancake is golden brown on the other side.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pommes Berny

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