Pancakes with diced ham and fresh chives are cooked until golden brown and served with a creamy white asparagus sauce.
1 person made this
600g white asparagus spears
1 tablespoon vegetable stock granules
300ml boiling water
1 teaspoon lemon juice
1 tablespoon butter
250g plain flour
1/2 teaspoon herb salt
1 teaspoon savoury seasoning
150g ham, diced
1 bunch of chives, finely minced
butter or oil for frying pancakes
100ml double cream
2 to 3 tablespoons white sauce mix
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Method Prep:20min › Cook:20min › Ready in:40min
Peel the asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife. Place the asparagus in a large wide pan and add the stock granules, 300ml boiling water, lemon juice and butter. Bring to the boil; reduce heat, cover and simmer gently until the spears are tender and can be easily pierced with a sharp knife, about 15 minutes. The cooking time varies depending on the thickness of the asparagus. Set aside.
Sift the flour into a mixing bowl. Add the milk, water, eggs, herb salt and savoury seasoning; whisk until you achieve a smooth batter without any lumps.
Heat the butter in a large nonstick pan. Preheat the oven to 120 C / Gas ½; place a large serving platter in the centre rack to warm. Add the diced ham and 2/3 of the chives to the pancake batter. Pour a ladle of pancake batter into the pan and cook until bubbles form on top. Flip the pancake and cook on other side until golden brown. Repeat with remaining pancake batter, placing the finished pancakes on the platter in the oven to keep warm.
Add the cream to the asparagus in the pot. Add the white sauce mix and stir well to fully incorporate it. Bring to a quick boil until thickened. Tip into a serving bowl and sprinkle with the remaining chives. Serve the sauce with the pancakes.