Pea Pancakes
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
49
Spice
61
Sweetness
59
Sourness
48
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
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)
2
Drain
3
Purée eggs, cottage cheese, flour, 2 tablespoons oil, and 1 teaspoon salt in a blender until smooth
4
Transfer batter to a medium bowl and stir in peas and 4 scallions
5
(Batter should be thick but pourable; stir in water by tablespoonfuls if too thick)
6
Heat a lightly oiled large nonstick skillet over medium heat
7
Working in batches, add batter to skillet by 1/4-cupfuls, spreading out to 3"-4" rounds with a spoon
8
Cook pancakes until bubbles form on top, about 3 minutes
9
Flip and cook until pancakes are browned on bottom and the centers are just cooked through, about 2 minutes longer
10
Serve pancakes drizzled with butter and topped with scallions
11
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)
12
Drain
13
Purée eggs, cottage cheese, flour, 2 tablespoons oil, and 1 teaspoon salt in a blender until smooth
14
Transfer batter to a medium bowl and stir in peas and 4 scallions
15
(Batter should be thick but pourable; stir in water by tablespoonfuls if too thick)
16
Heat a lightly oiled large nonstick skillet over medium heat
17
Working in batches, add batter to skillet by 1/4-cupfuls, spreading out to 3"-4" rounds with a spoon
18
Cook pancakes until bubbles form on top, about 3 minutes
19
Flip and cook until pancakes are browned on bottom and the centers are just cooked through, about 2 minutes longer
20
Serve pancakes drizzled with butter and topped with scallions