Pancakes with Asparagus and Hollandaise Sauce

Ingredients

• Flour6 tablespoon (48 g)
• Egg1 count (55 g)
• Milk1/3 cup (79 ml)
• Asparagus1 cup (140 g)
• Egg Yolk1 count (15 g)
• Butter2 tablespoon (60 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Mix the milk, egg and flour well.

2. 2

   Step 2

   Heat a non-stick pan over high heat. Once heated, pour into two or three servings to make two or three pancakes.

3. 3

   Step 3

   Lower the heat to medium and once the bottom part sets, flip. Repeat with the remaining mixture.

4. 4

   Step 4

   Set the pancakes aside and, at the same time, cut off the woody ends of the asparagus.

5. 5

   Step 5

   Boil in salted water for 3-4 minutes. Once soft, remove and drain.

6. 6

   Step 6

   For the hollandaise sauce, put the butter in a small pot over low heat.

7. 7

   Step 7

   Let it melt without boiling. Once melted, turn off.

8. 8

   Step 8

   Let sit for some minutes in a transparent jug. Remove the foam in the surface using a strainer.

9. 9

   Step 9

   Put the yolk with the lemon juice, salt and pepper in a bowl. Put inside another bigger bowl with hot water over 130 °F (55 °C) to cook it using a water-bath.

10. 10

    Step 10

    Beat the yolks using a wire whisk while stirring gently but constantly.

11. 11

    Step 11

    Once the yolk gets foamy, add the butter gently while stirring, until you obtain a soft cream. Set aside.

12. 12

    Step 12

    Put the pancakes with the asparagus in a plate and serve with the hollandaise sauce.

13. 13

    Step 13

    You can add some chopped parsley or cilantro to the sauce.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pancakes with Asparagus and Hollandaise Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.