So, I know what you’re thinking. Peas in pancakes? Gross. Or maybe you’re not thinking that. But that is what my co-worker said when I told her about this recipe. Whatever you’re thinking, please know that these pancakes are are good. Like, really good. I mean, you pour melted butter over them instead of syrup. How can anything doused in melted butter be bad? (I once had a sushi roll that involved dipping shrimp tempura in butter instead of soy sauce. So wrong. Yet so so right.)
Bon Appetit did a feature on peas in their spring issue, which included this recipe for pea pancakes. (Don’t be surprised if you see more recipes on here involving peas. In case you haven’t noticed, I get on a kick with one food/recipe/ingredient and then [b]eat it to death until I just can’t take it anymore. Or at least until I’ve moved on to my next food obsession.) Annnnyway, I had really been wanting to host a champagne brunch but no one in my family ever has time to get together on the weekends. So we had brunch for dinner last week to celebrate my mom’s birthday, and it was the perfect opportunity for me to try this recipe from Bon Appetit.
My uncle told me I was brave for trying a new recipe for guests, but I told him, “Eh, I like to throw caution to the wind, take risks. You know.” I am such a liar. I am a huge scaredy cat and overly cautious type-A person. Of course, as he said this, I was struggling to flip these pancakes without them falling apart, peas were flying everywhere, and I was having a mini anxiety that the recipe I brought to the brunch dinner that I
insisted suggested we have, was not going to work. They were not looking quite as pretty as the ones in the magazine. But you know what, we can’t all have a food stylist. And despite my brief state of panic and a few unevenly cooked pancakes, I got it down and these came out really well. People even asked me to make a second batch!
So next time you’re hosting a champagne brunch, give these a try. You can keep them warm in the oven until ready to serve. I think they would go well with salmon. And of course, an extra spicy bloody mary as well.
- 2 cups of frozen peas, thawed (I used about a bag and a half of frozen peas)
- 2 tsps of kosher salt
- 6 large eggs
- 2 cups of fat free cottage cheese
- 1/2 cup of flour
- 2-4 tbsps of vegetable oil
- a bunch of scallions, chopped
- 1/2 cup of butter, melted
Combine cottage cheese, eggs, flour, and salt in a blender. Blend until well blended. Ha. Seriously though, turn the blender on until the eggs are beaten and everything is well mixed. Pour into a large mixing bowl. Add peas and most of the scallions and mix together. The batter should be thick but pourable.
Heat a non stick skillet over medium heat. Add a little oil or butter to the pan. Ladle or pour pancakes in 1/4 cupfuls, spreading out to 3-4 inch rounds with a spoon. Cook until bubbles begin to form. Flip and cook until the pancakes are browned on the bottom and cooked through.
If you need to keep them warm until serving, put the pancakes in a casserole dish or baking dish and store in the oven on 250 degrees until ready.
Drizzle with melted butter and remaining scallions and serve!
Notes: I doubled the recipe from Bon Appetit, since theirs was only for four people. Their single serving recipe says 2 tbs of vegetable oil. I didn’t have vegetable oil, so I used canola. And I honestly did not think I put in 4 whole tablespoons. But maybe I did. Math is not my strong suit.
Recipe adapted from Bon Appetit magazine.