Pea Pancakes
These delightful pea pancakes are a fresh and flavorful twist on traditional pancakes. The light and fluffy texture pairs perfectly with the sweetness of the peas and the subtle tanginess of the cottage cheese. Topped with a drizzle of butter and a sprinkle of scallions, these pancakes are sure to brighten up any breakfast or brunch spread.
— Constant Cookbook
Ingredients
- 1 shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
- 1 kosher salt plus more
- 3 large eggs
- 1 low-fat cottage cheese
- 1/4 all-purpose flour
- 2 vegetable oil plus more for skillet
- 4 scallions, thinly sliced, plus more for serving
- 1/4 (1/2 stick) salted butter, melted
Instructions
- If using fresh peas, cook in a small saucepan of boiling salted water until tender, about 3 minutes (if using frozen peas, do not cook). Drain.
- Purée eggs, cottage cheese, flour, 2 tablespoons oil, and 1 teaspoon salt in a blender until smooth. Transfer batter to a medium bowl and stir in peas and 4 scallions. (Batter should be thick but pourable; stir in water by tablespoonfuls if too thick).
- Heat a lightly oiled large nonstick skillet over medium heat. Working in batches, add batter to skillet by 1/4-cupfuls, spreading out to 3-inch-4-inch rounds with a spoon. Cook pancakes until bubbles form on top, about 3 minutes. Flip and cook until pancakes are browned on bottom and the centers are just cooked through, about 2 minutes longer.
- Serve pancakes drizzled with butter and topped with scallions.
Yield
4 servings
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