Categories: Pancakes- Waffles- Crepes-French Toast

Ingredients

• 2 oz. Neufchatel or cream cheese, softened
• 1/4 cup freshly grated Parmigiano-Reggiano
• 2 Tbsp. flour
• 1 Tbsp. chopped chives
• 2 tsp. chopped fresh thyme
• 2 eggs
• 3 egg whites
• 1/2 lb. zucchini, coarsely shredded and squeezed dry
• 1/2 lb. cooked asparagus,, cut into 1/2-inch lengths
• Salt and fresh ground clack pepper
• 1 Tbsp. or more olive oil

Directions

1. In a large bowl, beat together the cream cheese, parmigiana-Reggiano, flour, chives, thyme, eggs and egg whites. Mix in the zucchini and asparagus. Season with salt and pepper.

2. Heat a large nonstick skillet until it is very hot. Film with a little of the oil. Drop heaping tablespoonfuls of batter into the skillet and cook over medium-high heat until the pancakes are brown. Turn a brown on the second side.

3. Repeat the process, filming with a little oil, if necessary. Be sure to stir the batter before making each batch. Refrigerate.

4. :To serve, let the pancakes return to room temperature and reheat in a skillet that has been filmed with a little oil, by cooking on both sides. Or reheat in a 400 degree oven on cookie sheets for 5 to 10 minutes. Serve the pancakes with sour cream; crème fraiche or yogurt.

5. makes about 20 3-inch pancakes

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