In a large bowl, whisk together the milk and eggs. Stir in the sour
cream, spinach, asparagus, parmesan, and salt. Add the flour and
mix until well combined.
In a large skillet, over medium heat, heat 1/3 of the oil. Make 4
pancakes (about 1/4 cup of batter per pancake) and cook until
golden brown and slightly puffed, 2 to mins per side.
Working in batches, make a total of 12 pancakes, adding oil as
necessary.
Originally Submitted
1/24/2009
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