Pea Pancakes Recipes

PEA PANCAKES

Pea Pancakes image

Topping these fresh blini-like pancakes with smoked salmon would make an ideal appetizer for a party.

Provided by Melissa Hamilton

Categories Appetizer Brunch Easter Vegetarian Pea Spring Cottage Cheese Green Onion/Scallion Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 Servings

Number Of Ingredients 8

Ingredients

1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
1 teaspoon kosher salt plus more
3 large eggs
1 cup low-fat cottage cheese
1/4 cup all-purpose flour
2 tablespoons vegetable oil plus more for skillet
4 scallions, thinly sliced, plus more for serving
1/4 cup (1/2 stick) salted butter, melted

Steps:

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"-4" 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.

HEIRLOOM PEA PANCAKES

Heirloom Pea Pancakes image

Provided by Melissa Clark

Categories quick, side dish

Time 25m

Yield About 14 pancakes

Number Of Ingredients 11

Ingredients

4 ounces sugar snap peas, trimmed
1/2 cup freshly shelled green peas
2 tablespoons milk
1 tablespoon heavy cream
1 egg, lightly beaten
1/4 cup flour
1/2 teaspoon baking powder
1/8 teaspoon sugar
1/8 teaspoon salt
2 tablespoons butter
Salt and pepper to taste

Steps:

Preheat oven to 450 degrees. Fill a bowl with ice water. Bring a pot of water to a boil, then lightly salt it. Add sugar snap peas to boiling water, and blanch for 2 minutes. Remove with a slotted spoon, and plunge immediately into ice bath. Remove sugar snap peas from ice water, and reserve. Repeat procedure for the shelled peas, blanching them for 3 minutes or until tender. Reserve.
Puree sugar snap peas with the milk and the cream in a blender or food processor. Pour into a large mixing bowl, and whisk in the egg. Sift flour, baking powder, sugar and salt into mixture, and whisk to combine. Coarsely puree reserved shelled peas in food processor, then fold into batter.
In a large ovenproof skillet over medium-high heat, melt 1/2 tablespoon butter. Drop tablespoonfuls of batter into pan. When edges are lightly browned, place pan in oven and bake for 1 1/2 minutes. Remove from oven, and flip pancakes over gently with a spatula. Cook until bottoms are lightly browned; return to oven for another minute. Transfer to a plate lined with paper towels. Sprinkle with salt and pepper to taste. Repeat process until all batter is used.

Nutrition Facts : @context http, Calories 40, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 56 milligrams, Sugar 1 gram, TransFat 0 grams

PEA PANCAKES WITH SOUR CREAM AND BACON

Pea Pancakes with Sour Cream and Bacon image

Fluffy bite-size pancakes studded with blanched fresh garden peas make a delightful passed hors d'oeuvre. Top each with a generous dollop of sour cream and a sprinkling of crisp bacon.

Provided by Martha Stewart

Categories Appetizers

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour
1/2 teaspoon baking powder
1 tablespoon plus 1 teaspoon coarse salt
1 3/4 pounds garden peas, shelled (1 3/4 cups)
1/2 cup heavy cream
2 tablespoons unsalted butter, melted
2 large eggs, room temperature
1/4 pound bacon, cut into 1/2-inch pieces
1/2 cup sour cream

Steps:

Prepare an ice bath; set aside. In a small bowl, whisk together flour and baking powder, and set aside. Bring a medium saucepan of water to a boil. Add 1 tablespoon salt and the peas. Return water to a boil; cook 1 minute. Drain in a colander; transfer peas to the ice bath to stop cooking and preserve their color. Drain, and pat dry with paper towels.
Transfer 2/3 cup peas to the jar of a blender. Add cream, butter, and remaining teaspoon salt; blend until mixture is smooth and combined. Add eggs, and process a few seconds more, just until they are fully combined. Fold pea mixture into flour mixture, and fold in remaining whole peas. Set aside.
Heat a medium saute pan over medium heat. Add bacon, and cook until fat is rendered and bacon is golden and crisp, about 5 minutes. Using a slotted spatula, transfer bacon to a paper-towel-lined plate; let drain. Pour off all but 2 teaspoons rendered fat from pan into a heat-proof bowl, and set aside.
Return pan to medium heat. Working in batches, drop heaping tablespoons of pea batter into pan, being careful not to overcrowd. Cook until underside is golden, about 2 minutes. Turn pancakes over, and cook until other side is golden and pancakes are cooked through, about 2 minutes more. Transfer to a large plate. Repeat with remaining batter, adding reserved fat as needed between batches.
Place pancakes on a large serving tray or individual plates. Top each pancake with a dollop of sour cream, and sprinkle with bacon. Serve immediately.

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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.
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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.

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