Asparagus & Leek Pancakes with Apple-Miso Mayo

April 25, 2018
Photo by James Ransom
Author Notes

From Anya Kassoff’s "Simply Vibrant" cookbook: "When mixing up the ingredients for these pancakes, you’ll notice that the mixture is predominantly made up of green things, barely coated with batter, and that is the idea. Sautéed leeks are sweet and melt into the batter, which is then punctuated by frequent pockets of tender asparagus and greens. I love a savory breakfast and this one, armed with the power of young spring vegetables, will fill you up in a wonderfully nourishing way."

Featured in: Fire Up the Griddle, We're Making Asparagus & Leek Pancakes This Weekend

Reprinted from "Simply Vibrant" by Anya Kassoff © 2018 by Anya Kassoff. Photographs © 2018 by Masha Davydova. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc. —Anya Kassoff

  • Prep time 25 minutes
  • Cook time 1 hour
  • Makes about 16 pancakes
  • Asparagus & Leek Pancakes
  • 3 tablespoons neutral coconut oil, divided
  • 1 medium leek, white and pale green parts only, sliced
  • 1 bunch (about 14 oz/400g or 16 fat spears) asparagus, tough ends removed, sliced
  • Sea salt and freshly ground black pepper
  • 2 cups watercress or spinach leaves
  • 1 cup (100g) sprouted or whole-grain spelt flour or buckwheat flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon maple syrup
  • 3/4 cup warm water (1 cup, if using buckwheat flour)
  • Apple-Miso Mayo
  • 2 medium apples, peeled, cored, and chopped
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon coconut sugar or other sugar of choice
  • 3 tablespoons purified water, plus more if needed
  • 2 teaspoons Dijon mustard
  • 2 teaspoons unpasteurized miso paste
  • 1/8 teaspoon sriracha
  • 1 1/2 teaspoons freshly squeezed lemon or lime juice
  • Freshly ground black pepper
  • 1/3 cup plus 1 tablespoon olive oil
  • Sea salt, to taste
In This Recipe
  1. Asparagus & Leek Pancakes
  2. Warm 1 tablespoon coconut oil in a large pan over medium-high heat. Add leeks and sauté for 5 minutes.
  3. Add the asparagus, salt, and black pepper to taste; continue to sauté for another 5 minutes.
  4. Add watercress or spinach, stir until the leaves have wilted, and remove the pan from heat. Taste and add salt if needed; let the vegetable mixture cool while you make the batter.
  5. Combine the flour, baking powder, and a large pinch of salt in a medium bowl.
  6. Add the remaining coconut oil, the maple syrup, and warm water to the flour mixture and mix just to combine. Let rest for about 5 minutes, then fold in the vegetables.
  7. Wipe the pan used to sauté the vegetables with a paper towel and warm over medium heat. Add about 2 heaping tablespoons of batter per pancake to the pan. Form and even out each pancake with the back of a spoon. Cook about 3 to 4 pancakes at a time, or as many as will fit in your pan.
  8. Cook pancakes for 2 to 3 minutes, or until their edges darken and dry out a bit, and the pancakes are golden brown on one side. Flip and cook on the other side for about 2 minutes, until golden brown. Add coconut oil to the pan if necessary between batches.
  9. Serve right away with Apple-Miso Mayo (recipe below), or plain yogurt.
  1. Apple-Miso Mayo
  2. Combine the apples, apple cider vinegar, sugar, and water in a medium saucepan over medium-high heat. Bring the mixture to a boil, reduce the heat to a slow simmer, and cook, covered, until apples are completely soft, about 15 minutes. Check the apples periodically and add a splash of water if the liquid evaporates.
  3. Combine the cooked apples, mustard, miso paste, sriracha, lemon or lime juice, and black pepper in a blender or food processor. Blend until smooth. With the blender still running on low, slowly pour in the olive oil in small portions, making sure each portion is fully whipped before adding the new one.
  4. Taste for salt and adjust if needed. Transfer the mayo to an airtight container and store it in the refrigerator for up to 1 week.

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