Asparagus And Zucchini Pancakes With Cheese Recipe

1. 1

   In a large bowl, beat together the cream cheese, Parmigiano-Reggiano, flour, chives, thyme, Large eggs, and egg whites.

2. 2

   Fold in the zucchini and asparagus.

3. 3

   Season with salt and pepper.

4. 4

   Heat a large nonstick skillet till it is very warm.

5. 5

   Film with a little of the oil.

6. 6

   Drop heaping tablespoonsful of batter into the skillet and cook over medium-high heat till the pancakes are brown.

7. 7

   Turn and brown on the second side.

8. 8

   Repeat the process, filming with a little oil, if necessary.

9. 9

   Be sure to stir the batter before making each batch.

10. 10

    Chill.

11. 11

    To serve, let the pancakes return to room temperature and reheat in a skillet which has been filmed with a little oil, by cooking on both sides.

12. 12

    Or possibly reheat in a 400 degree oven on cookie sheets for 5 - 10 min.

13. 13

    Serve the pancakes with lowfat sour cream, creme fraiche, or possibly yogurt.

14. 14

    This recipe yields about twenty 3-inch pancakes, 4 servings as main course.

15. 15

    Comments: This is one of those vegetarian dishes which can also be served as a first course for a dinmer party instead of as a main course for vegetarians.

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