Servings:
4
Prep time:
10
Cooking time:
10
INGREDIENTS
INSTRUCTIONS
- Peel the asparagus and cut them into logs about 2 inches, keeping the tips whole. Boil for one minute in lightly salted water and then plunge immediately into ice water to keep the color bright. Dry with paper towels.
- Mix the flour with the baking soda in a bowl, pour the milk a little at a time taking care not to form lumps at the end add the egg and beat vigorously with a whisk. Add salt and pepper, add the marjoram and asparagus.
- Lightly oil a pan with a thick bottom and cook 2 tablespoons of mixture at a time, getting pancakes about 10 cm in diameter. Cook them on one side over medium heat until they form bubbles on the surface, then turn them around and continue more or less for another minute.
- Serve about 3 pancakes per person, alternating with one or two slices of brie with the heat will melt slightly.
