These delicious little pancakes are light and flavorful – and so unusual! As with all vegetable-based dishes, your pancakes will taste the best if you can find fresh, locally grown peas. If not, frozen or grocery-store variety will do.
These pancakes are just a bit fussy to make, unfortunately – they need to be cooked on both the stovetop and inside the oven. And since the quantities are so small, do be careful to measure accurately. Makes 7 – 8 pancakes (serves 3 -4 as a side dish)
1/4 c green peas
4 oz sugar snap peas, strings removed
2 T milk
1 T cream
1/4 c flour
1/2 t baking powder
4 T butter
Combine dry ingredients and set aside. Preheat oven to 450 degrees.
Bring some salted water to a boil. Add the snap peas and cook 2 minutes. With a slotted spoon, remove the peas and put them in ice water for 3 minutes.
While the snap peas are chilling, put the green peas in the same boiling salted water and boil them for 4 minutes. Remove with a slotted spoon and put them in ice water for 2 minutes.
Drain all the peas and blend in a Cuisinart with milk and cream. Transfer to a large bowl and whisk in the egg. Add dry ingredients, stirring until belnded.
Heat an oven-proof skillet over medium-high to high heat. (Don’t start making your pancakes until the skillet is nice and hot). Melt the butter and, working quickly, drop spoonfuls of batter to form the pancakes. When edges are light brown, put the pancakes in the oven for 2 minutes. Remove and flip over, letting the other side turn golden brown.
Repeat as necessary with remaining batter. Keep pancakes warm until ready to serve.