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Asparagus And Zucchini Pancakes With Cheese Recipe (by Global Cookbook)

Ingredients

2 ounce Neufchatel or possibly regular cream cheese softened 1/4 c. freshly-grated Parmiglano-Reggiano 2 Tbsp. flour 1 Tbsp. minced chives 2 tsp minced fresh thyme 2 x Large eggs 3 x egg whites

1/2 lb zucchini coarsely shredded,     and squeezed dry in a towel 1/2 lb cooked asparagus cut 1/2" lengths     Salt to taste     Freshly-grnd black pepper to taste 1 Tbsp. extra virgin olive oil or possibly more

Directions

1. In a large bowl, beat together the cream cheese, Parmigiano-Reggiano, flour, chives, thyme, Large eggs, and egg whites. Fold in the zucchini and asparagus. Season with salt and pepper.
2. Heat a large nonstick skillet till it is very warm. Film with a little of the oil. Drop heaping tablespoonsful of batter into the skillet and cook over medium-high heat till the pancakes are brown. Turn and brown on the second side. Repeat the process, filming with a little oil, if necessary. Be sure to stir the batter before making each batch. Chill.
3. To serve, let the pancakes return to room temperature and reheat in a skillet which has been filmed with a little oil, by cooking on both sides. Or possibly reheat in a 400 degree oven on cookie sheets for 5 - 10 min. Serve the pancakes with lowfat sour cream, creme fraiche, or possibly yogurt.
4. This recipe yields about twenty 3-inch pancakes, 4 servings as main course.
5. Comments: This is one of those vegetarian dishes which can also be served as a first course for a dinmer party instead of as a main course for vegetarians.

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