Asparagus And Zucchini Pancakes With Cheese

Recipe Ingredients

2 oz	56g	Neufchâtel or regular cream cheese - softened
1/4 cup	49g / 1.7oz	Freshly-grated Parmiglano-Reggiano
2 tablespoons	30ml	Flour
1 tablespoon	15ml	Chopped chives
2 teaspoons	10ml	Chopped fresh thyme
2		Eggs
3		Egg whites
1/2 lb	227g / 8oz	Zucchini - coarsely shredded, and squeezed dry in a towel
1/2 lb	227g / 8oz	Cooked asparagus - cut 1/2" lengths
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Olive oil - or more

Recipe Instructions

In a large bowl, beat together the cream cheese, Parmigiano-Reggiano, flour, chives, thyme, eggs, and egg whites. Mix in the zucchini and asparagus. Season with salt and pepper.

Heat a large nonstick skillet until it is very hot. Film with a little of the oil. Drop heaping tablespoonsful of batter into the skillet and cook over medium-high heat until the pancakes are brown. Turn and brown on the second side. Repeat the process, filming with a little oil, if necessary. Be sure to stir the batter before making each batch. Refrigerate.

To serve, let the pancakes return to room temperature and reheat in a skillet that has been filmed with a little oil, by cooking on both sides. Or reheat in a 400 degree oven on cookie sheets for 5 to 10 minutes. Serve the pancakes with sour cream, crème fraiche, or yogurt.

Source:
"Cookbook Digest, May/Jun, 1999"

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