Method

Prepare the pancakes by combining the milk and egg in a bowl. Beat with a fork and add the flour, baking powder, salt, and sugar. Clean the asparagus, remove the woody part of the stalk and cut it into rounds. Briefly fry the asparagus in a pan with a little oil and salt to taste. Add the sautéed asparagus to the mixture and stir. Heat a non-stick frying pan and pour in a ladle of batter. Turn the pancakes over with a spatula after about one minute and continue cooking on the other side. Drain the burrata and place it in the glass of an immersion blender. Chop it up, add a tablespoon of milk or water, and blend. Serve the pancakes warm, drizzled with the melted burrata, and accompanied by the sautéed asparagus.