Spinach & asparagus pancakes with herbed chevre

Photo from mornflake.com

Pancakes:

1 tablespoon olive oil, plus more for frying

4 cups spinach, washed and chopped

1 cup diced asparagus

1 cup minced scallion or spring onion 

2 large eggs, beaten 

1/2 cup flour- all purpose, whole wheat, or gluten free mix

1/2  teaspoon salt

Herbed chevre:

4 oz. chevre goat cheese, at room temperature 

2 teaspoons olive oil

2 teaspoons warm water

Salt and pepper, to taste

1-2 tablespoons minced fresh herbs-basil, chives, dill, parsley, etc.

Heat 1 tablespoon olive oil in a medium skillet.  Saute the scallions and asparagus over medium heat for 2 minutes with a few pinches salt.  Add the chopped spinach and cook 2 minutes more.  Transfer the mixture to a medium bowl and let cool a few minutes, then stir in the flour, eggs, and salt.

Wipe out the skillet and heat another tablespoon or so olive oil over medium heat.  Ladle 1/4 cup of the mixture into the skillet- you should be able to make 3 pancakes at a time.  Cook until golden, about 3 minutes, then flip and cook another 2-3 minutes on the other side.  Repeat until all the batter is used- add more oil between batches if needed.

Put the chevre in a small bowl and stir in the olive oil and water.  Add the herbs and salt and pepper.  Serve each pancake with a dollop of the chevre.  Serves 3-4.