Savory Pancakes With Bacon And Asparagus - cooking recipe

Ingredients

2 cloves garlic, minced
1 tbsp fresh flat-leaf parsley leaves, finely chopped
1/2 cup butter, at room temperature
1/3 cup self-rising flour
1 (15 oz) can sweet corn, drained
3 None green onions, thinly sliced
2 None eggs
1 cup milk
4 slices bacon, halved
7 oz asparagus, woody ends snapped off

Preparation

Lay out a sheet of plastic wrap on a clean work surface. Beat together garlic, parsley and butter. Transfer to plastic wrap and roll up to form a thick log. Twist ends to seal. Chill for 1 hour, or until firm.
Meanwhile, combine flour, corn and green onions. Whisk together eggs and milk then slowly whisk into dry ingredients until combined and smooth. Heat a nonstick frying pan over medium heat. Lightly coat pan with oil and cook 1/2-cupfuls of batter for 1 min per side, or until light golden and cooked through. Transfer to a heatproof plate and cover to keep warm.
Wipe frying pan clean and place over high heat. Add bacon and cook for 2 mins. Add asparagus and cook for 3 mins, or until bacon is crispy and asparagus tender.
Slice garlic and herb butter into 3/4 inch-thick rounds. Stack pancakes on serving plates, layering butter slices in between. Serve with bacon and asparagus.