Garlicky Pork-And-Asparagus Pancakes

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Servings: 4 Difficulty: Intermediate
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Crispy, savory egg pancakes loaded with tender pork and fresh asparagus.
Garlicky Pork-and-Asparagus Pancakes recipe image
Garlicky Pork-and-Asparagus Pancakes recipe image
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Garlicky Pork-And-Asparagus Pancakes

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 424.0

Description

These savory pancakes are a delightful twist on traditional breakfast fare, combining the richness of ground pork with the fresh, grassy notes of young asparagus. The base is a light, frothy egg batter that creates a delicate, golden crust when pan-fried. The generous amount of garlic and sesame oil infuses every bite with an aromatic, umami-packed flavor profile that is both comforting and sophisticated. Perfect for a hearty brunch or a quick dinner, these pancakes offer a satisfying texture contrast between the crispy exterior and the tender, juicy filling. They are simple to prepare using pantry staples, making them an accessible yet impressive dish for weeknight meals or weekend gatherings.

Ingredients

Directions

  1. Prepare the asparagus by trimming the coarse stem ends, peeling if necessary, and slicing them into moderately fine julienne strips.
  2. In a large bowl, whisk together the beaten eggs, flour, sugar, salt, and pepper until the mixture is smooth and frothy.
  3. Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat.
  4. Add the ground pork shoulder to the skillet and cook, breaking it apart with a spatula, until browned and cooked through.
  5. Add the minced garlic and sesame oil to the pork, stirring constantly for about 30 seconds until fragrant.
  6. Stir in the sliced asparagus and scallions, cooking for 2-3 minutes until the asparagus is tender-crisp. Remove the filling from the pan and set aside.
  7. Reduce heat to medium. Add the remaining 1 tablespoon of vegetable oil to the skillet.
  8. Pour in the egg batter, spreading it evenly to form a large pancake.
  9. Once the edges begin to set, carefully flip the pancake using a large spatula.
  10. Cook for another 1-2 minutes until golden brown on the second side.
  11. Slide the pancake onto a serving plate, top with the pork and asparagus mixture, and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 424.0kcal
% Daily Value *
Total Fat 21.9g34%
Saturated Fat 7.0g35%
Cholesterol 511.6mg171%
Sodium 1409.4mg59%
Total Carbohydrate 21.8g8%
Dietary Fiber 0.6g3%
Sugars 6.4g
Protein 33.6g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain crispness.

Substitutions: For a vegetarian version, replace the ground pork with crumbled firm tofu or chopped mushrooms cooked with the garlic and sesame oil.

Tip: Ensure the asparagus is sliced thinly so it cooks quickly and remains tender within the short cooking time of the pancakes.

Keywords: savory pancakes, pork, asparagus, garlic, egg, brunch, sesame oil, quick dinner, fried, vegetarian option, healthy breakfast, protein
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