Asparagus Hollandaise Pancakes

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Deliciously easy pancakes filled with creamy asparagus hollandaise

Ingredients

Serves: 4 Preparation: 30 Total Time: 30min

For the pancakes, sift the flour and salt into a bowl. Add the eggs and about half the milk and whisk to a thick paste. Whisk in the remaining milk and a little water to give a smooth batter.
Heat 2 tsp melted butter or oil in a non-stick frying pan (base about cm/n diameter) over a medium heat. Pour in batter and swirl it to give a thin, even cover. Cook until the edges are browned. Carefully turn with a fish slice, or flip it! Cook the other side until browned.
Repeat with the remaining batter. Stack on a plate interleaved with greaseproof paper. Place the plate over a pan of simmering water or wrap loosely in foil and reheat in the oven for a few minutes.
To make the asparagus hollandaise, cook the asparagus according to pack instructions.
Warm the fresh hollandaise sauce and add the chopped fresh tarragon and lemon juice.
Wrap asparagus spears in each pancake and spoon a little sauce over each.