Asparagus-Spinach Pancakes

1. 1

   In a large bowl, whisk together the milk and eggs. Stir in the sour cream, spinach, asparagus, Parmesan, and salt. Add the flour and mix until well combined.

2. 2

   In a large skillet, over medium heat, heat 1/3 of the oil. Make 4 pancakes (about 1/4 cup of batter per pancake) and cook until golden brown and slightly puffed, 2 to 3 minutes per side. Working in batches, make a total of 12 pancakes, adding oil as necessary.

* Per serving · 4 servings · Values may vary.

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