Rocket Pancakes

Rocket Pancakes

With asparagus and herb mayonnaise

These little pancakes are a delicious way to use any leaves throughout spring or summer. Pair with fresh garlic for a flavour and texture elevation.

Makes 6
Preparation time: 30 minutes (including mayonnaise)
Cooking time: 15 minutes

Ingredients:
100g self raising flour
150 g milk
1 whole egg, separated
50 g butter
100g rocket, washed
1 fresh garlic
Sea salt flakes & fresh ground black pepper

Mayonnaise Ingredients:
2 egg yolks
200 – 240 g oil
1 generous teaspoon of mustard
30 g vinegar
Salt and pepper
Any herbs of your choice



1. First of all, melt the butter and cool. Then separate the egg and mix the yolk with the milk, before whisking in the melted butter.

2. Slowly whisk the wet ingredients into the flour in a large bowl, ensuring there are no lumps as you go.

3. Chop the rocket and garlic then fold into the batter.

4. Whisk the egg whites to a soft peak and fold through the batter and leave to stand for a few minutes.

5. Heat a frying pan with a little oil over a medium high heat, then spoon in around a sixth of the mix. Allow it to level and cook for around 2 minutes. The pancake will be ready to flip when there are bubbles on the surface and the edges are set. Flip and cook for another couple of minutes.

6. For the mayonnaise, mix the yolks with the mustard, seasoning and vinegar, then very slowly whisk in the oil in a steady slow dribble. When the mayonnaise becomes thick, stir in chopped herbs.

Serve with cooked asparagus and shaves asparagus salad with picked fennel.


Chef Notes:
1. The rocket and garlic can be fairly chunky, this gives a pleasant texture.
2. The quantity of oil for the mayonnaise depends on the size of yolk and its freshness. Stop adding oil if it begins to look greasy.