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this month's recipe: 


pea pancakes

 

 

 

Recipe Author: Bill Telepan of Telepan

Recipe Serves: 4

Photo credit: Alan Batt

 

A Note from Chef Telepan:

 
We began serving these pea pancakes when we first opened Telepan – they were a big hit! Now, ten years later, we actually start getting calls in February asking when they're going to appear on the menu. They've become one of those signature dishes that we just can't take off our spring menu.
 
Chef Telepan is just one of the nearly fifty chefs participating in Cheftopia, The 30th Annual Chefs' Tribute to Citymeals-on-Wheels. Together, the chefs will celebrate the past while looking to the future as they create dishes inspired by tomorrow's food trends. 
 
 
 
pancake ingredients:
 
  • 4 ounces sugar snap peas, strings removed
  • ½ cup shelled peas (or substitute frozen peas, thaw but do not cook)
  • 2 tablespoons milk
  • 1 tablespoon cream
  • 1 egg
  • ¼ cup flour
  • ⅛ to ¼ teaspoon sugar (more if using frozen peas)
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon butter

 

instructions:

1. Preheat oven to 450°F.

2. Prepare an ice water bath. In lightly salted boiling water, add sugar snap peas and cook 2 minutes. Add to ice water until chilled, about 2 minutes. Strain and set aside.

3. If using fresh peas, add to same boiling water and cook until just tender, about 2 to 4 minutes depending on size. Transfer to ice water and chill for 2 minutes. Strain and set aside.

4. In a blender, purée sugar snap peas with milk and cream. Transfer to a mixing bowl. Mix in the egg. Add flour, sugar, salt and baking powder. Purée the shelled peas in food processor and mix into batter.

5. Melt butter in a medium ovenproof non-stick pan over high heat. Swirl butter around pan. Use 2 tablespoons of batter to form a pancake 3 inches in diameter. Cook two at a time. When the edges start to lightly brown, about 1 to 2 minutes, place in oven for 2 minutes. Flip the pancakes and return to oven until lightly brown, about 4 minutes. Repeat with remaining batter. Keep pancakes warm.

 

topping ingredients:

  • 1 pound fresh peas, shell on (1 ½ cups shelled)
  • ½ pound sugar snap peas, strings removed and cut into 3 pieces on the bias (1 ½ cups)
  • 3 tablespoons butter
  • 4 ounces vegetable stock or water (½ cup)
  • 1 ounce pea leaves (can be difficult to find)
  • 2 teaspoons finely sliced mint
  • Salt

 

instructions:

1. To prepare the peas, cook for 30 seconds in lightly salted boiling water, remove and place in ice water to chill for 2 minutes. Drain and set aside.

2. Place snap peas, butter, stock and a pinch of salt in a pot and bring to a boil over high heat. Add the peas and pea leaves and reduce to glaze, about 3 to 5 minutes. Salt to taste and spoon over pancakes. Sprinkle with sliced mint.