From chef Bill Telepan

Pea Pancake
Photo credit: Alan Batt

Recipe Serves: 4

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.