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Sweet Pea Pancakes

March 21, 2015















Spring has sprung. Time to close the chapter on cozy comfort food and turn the page to fresh green spring veggies. Fresh peas are a sure sign of Spring and the health benefits are impressive. Green peas contain adequate amounts of anti-oxidants, flavonoids, as well as vitamin A. They’re also rich in phyto-nutrients and minerals.

These tasty little pancakes will certainly turn sweet peas into a savory side for grilled lamb chops or a light lunch paired with a green salad. I like the idea of topping the pancakes with a piece of smoked salmon, a touch of creme fraiche and chives as a Spring appetizer.

I’ve been holding on to this recipe for a couple of years since being introduced to these savory delicacies at a cooking class with Kathy Harrison. Thanks for the inspiration, Kathy!

Sweet Pea Pancakes

2 cups fresh or frozen shelled peas (I used a good quality frozen peas and they were perfect))

1½ tablespoon butter, browned (or melted)

1 egg

1 egg yolk

½ cup heavy cream

1/3 cup all-purpose white flour


Freshly ground pepper

Optional: 2 tablespoons finely chopped chives

Butter for the griddle

Topping ideas: Crème fraiche or sour cream mixed with chopped chives and maybe a little Meyer lemon zest, smoked salmon, and maybe some pickled capers.

In a small pan over medium heat, cook the butter until brown (but not burnt) and pour it into a small cup to cool. This method adds a rich, nutty flavor. (Or you can just use melted butter.)

If using fresh peas, blanch them in boiling water for a couple of minutes, drain and cool them. If using frozen peas, thaw them at room temperature for 20-30 minutes until they are soft but not mushy. Place the peas in the bowl of a food processor fitted with a steel blade. Pulse until combined. Add the egg, egg yolk and heavy cream. Blend.

Transfer to a mixing bowl. Whisk in flour and melted butter. Season with salt and pepper. If adding chives, stir in at this time.

Heat a griddle over high heat. Reduce the heat to medium, and add enough butter or oil to coat the bottom. Drop the batter by spoonfuls and cook for about four minutes, until golden brown at the edges, then flip and cook for another three minutes. Serve warm or at room temperature.
Do Ahead: The batter can be made 1 day ahead. Cover and refrigerate.

Makes approximately 20 pancakes depending on the size.

Adapted from: Suzanne Goin, The A.O.C. Cookbook





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