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
Salt
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.
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.
Makes approximately 20 pancakes depending on the size.
Adapted from: Suzanne Goin, The A.O.C. Cookbook
