Pea Pancakes

Name: Pea Pancakes
Ingredients: 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed; 1 teaspoon kosher salt plus more; 3 large eggs; 1 cup low-fat cottage cheese; 1/4 cup all-purpose flour; 2 tablespoons vegetable oil plus more for skillet; 4 scallions, thinly sliced, plus more for serving; 1/4 cup (1/2 stick) salted butter, melted

4.4

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Servings: 4

Cost: $7.62 /serving

Author : Canal House

recipes appetizer breakfast

Ingredients

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1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed1 teaspoon kosher salt plus more3 large eggs1 cup low-fat cottage cheese1/4 cup all-purpose flour2 tablespoons vegetable oil plus more for skillet4 scallions, thinly sliced, plus more for serving1/4 cup (1/2 stick) salted butter, melted

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Instructions

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Step 1

If using fresh peas, cook in a small saucepan of boiling salted water until tender, about 3 minutes (if using frozen peas, do not cook). Drain.

Step 2

Purée eggs, cottage cheese, flour, 2 tablespoons oil, and 1 teaspoon salt in a blender until smooth. Transfer batter to a medium bowl and stir in peas and 4 scallions. (Batter should be thick but pourable; stir in water by tablespoonfuls if too thick).

Step 3

Heat a lightly oiled large nonstick skillet over medium heat. Working in batches, add batter to skillet by 1/4-cupfuls, spreading out to 3-inch-4-inch rounds with a spoon. Cook pancakes until bubbles form on top, about 3 minutes. Flip and cook until pancakes are browned on bottom and the centers are just cooked through, about 2 minutes longer.

Step 4

Serve pancakes drizzled with butter and topped with scallions.