Pea Pancakes

Recipe Photo: 
Recipe Author: 
Bill Telepan
Recipe Serves: 
4

For the pancake:

  • 4 ounces sugar snap peas-strings removed
  • 1/2 cups shelled peas (or substitute frozen peas, thaw but do not cook)
  • 2 tablespoons milk
  • 1 tablespoons cream
  • 1 egg
  • 1/4 cup flour
  • 1/8 to 1/4 teaspoon sugar (more if using frozen peas)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder

For the topping:

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

Pancakes:

  1. Preheat oven to 450ºF.
  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 snaps with milk and cream. Transfer to a mixing bowl. Mix in the egg. Add flour, sugar, salt and baking powder. Purée the shell peas in food processor and mix into batter.
  5. Melt 1/2 teaspoon 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:

  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.