Savory Pancakes With Bacon And Asparagus

• 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

1. 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.
2. 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.
3. 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.
4. 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.

garlic, parsley, butter, flour, sweet corn, green onions, eggs, milk, bacon

Taken from recipes-plus.com/api/v2.0/recipes/30994 (may not work)