Asparagus, Bacon and Cheddar Pancakes

(Foodland Ontario/CTV News Ottawa)

Nothing says spring like pancakes made with Ontario asparagus, bacon and maple syrup. Try this savoury tasty twist on a family favourite.

Preparation time: 10 minutes

Ready in: 37 minutes

Cooking Time: 3 minutes, plus 6 minutes per batch

Makes: 4 servings (makes 12 pancakes)

Ingredients

• 2 cups (500 mL) chopped 1/2-inch (1 cm) pieces Ontario Asparagus  
• 2 cups (500 mL) all-purpose flour  
• 2 tsp (10 mL) baking powder 
• 1/2 tsp (2 mL) each baking soda and salt 
• 2 Ontario Eggs 
• 2 cups (500 mL) Ontario Buttermilk 
• 2 tbsp (25 mL) vegetable oil plus 2 tsp (10 mL) for cooking 
• 1 tbsp (15 mL) Ontario Maple Syrup 
• 1/2 cup (125 mL) cooked chopped Ontario Bacon 
• 1/2 cup (125 mL) finely shredded Ontario Cheddar Cheese 

Toppings:

• Shredded Ontario Cheddar Cheese, cooked chopped Ontario Bacon and warm 
• Ontario Maple Syrup  

Instructions

In small saucepan of boiling water, cook asparagus until tender-crisp, 2 to 3 minutes. Drain in colander, rinse under cold running water; drain and pat dry. In large bowl, whisk together flour, baking powder, baking soda and salt. In medium bowl, whisk eggs until blended. Whisk in buttermilk, 2 tbsp (25 mL) oil and maple syrup. Pour over dry ingredients; add asparagus, bacon and cheese. Stir until just combined. Heat large nonstick skillet over medium heat; brush lightly with oil. Scoop 1/3 cup (75 mL) batter per pancake into skillet. Cook for 2 to 3 minutes until bottoms are golden and edges are dry; flip over and cook for 2 minutes until puffed and cooked through. Repeat with remaining oil and batter, adjusting heat as necessary. Serve with toppings.

Tips: No buttermilk? In large measuring cup, combine 2 tbsp (25 mL) white vinegar and enough milk to make 2 cups (500 mL) of liquid. Stir; let stand 10 minutes. Add a pinch of crushed red pepper flakes to add kick to warmed maple syrup.

Nutritional Information

1 serving:

• Protein: 24 grams 
• Fat: 25 grams 
• Carbohydrate: 65 grams 
• Calories: 589 
• Fibre: 3 grams 
• Sodium: 925 mg