Asparagus and Mushroom Pancakes By Chef Chetan Washikar, Pizza by the Bay

Asparagus and Mushroom Pancakes

By Chef Chetan Washikar, Pizza by the Bay

Ingredients:
l 2 each eggs
l 3 cups all purpose flour
l 3 ½ cups skim milk
l ½ tsp salt
l 1 pinch baking soda
l ½ tsp chopped basil
l 1 tsp chopped parsley
l 1 pinch chili flakes
l 1 tbsp parmesan cheese
l To taste crushed black pepper
l 2 tbsp melted butter
l 40 ml olive oil
l 40 gms onion, chopped
l 10 gms garlic, chopped
l 1 each bay leaf
l 1 tbsp béchamel
l 2 tbsp fresh cream
l 30 gms sundried tomatoes
l 90 gms green asparagus
l 50 gms button mushrooms
l 1 pinch nutmeg
l 1 tsp chopped chives
l 1 tbsp sour cream
l Dry oregano, to taste

Method
Beat eggs lightly, add salt, flour, baking soda and half the milk. Whisk well to remove lumps. Stir in remaining milk until you get a thick consistency. Add the herbs, chili flakes, parmesan cheese. Whisk in melted butter and set aside. Wash and slice mushrooms, and asparagus. Soak sundried tomatoes in warm water for 30 minutes. Strain and set aside. Heat olive oil a thick bottom skillet.ASaute chopped onion and garlic. Add the mushrooms and asparagus. Sauté for a few minutes, add béchamel and cream. Add sundried tomatoes. Add grated parmesan, nutmeg and some chopped parsley. In another skillet, sauté asparagus tips in butter. On a moderately hot cast iron griddle or non stick pan, drop 80 to 90 gms of pancake batter. Let it cook slowly for three minutes or so, until small bubbles appear on the top and the sides start to dry. Turn over and allow the second side to cook. Assemble two golden baked pancakes in a serving dish. Top the pancakes with creamy asparagus mushroom ragout.