Once you’ve got the pancakes made you can top them with anything you like. For breakfast/brunch have it with a poached egg and bacon. For lunch or a dinner starter, avocado and salmon, the options are endless.
These pancakes can be made up to an hour in advance and reheated in the oven for a couple of minutes. They are also gluten free
350g frozen peas
30g butter, melted
1 spring onion, very finely chopped including green bits
2 tbsp cornflour
2 eggs, separated
1 tbsp olive oil
25g butter
Pour boiling water over the peas to defrost them and drain.
In a food processor, add the peas, melted butter, spring onion, cornflour and egg yolks. Pulse until you have a fairly smooth purée and transfer to a bowl. Season with salt and pepper.
Whisk the egg whites to stiff peaks and fold into the purée.
Heat a large non-stick frying pan and add the olive oil and 25g of butter. when the butter starts to foam, ladle in 4 dollops of pea pancake batter. cook for a few minutes until golden brown then gently turn over and cook again until golden.
Serve warm.
Ingredients
- 350 g frozen peas
- 30 g butter
- 2 tbsp cornflour
- 1 spring onion finely chopped
- 2 eggs separated
- 1 tbsp olive oil
- 25 g butter
Instructions
- Pour boiling water over the peas to defrost them and drain.
- In a food processor, add the peas, melted butter, spring onion, cornflour and egg yolks. Pulse until you have a a fairly smooth purée and transfer to a bowl. Season with salt and pepper.
- Whisk the egg whites to stiff peaks and fold into the purée.
- Heat a large non-stick frying pan and add the olive oil and 25g of butter. when the butter starts to foam, ladle in 4 dollops of pea pancake batter. cook for a few minutes until golden brown then gently turn over and cook again until golden.Serve warm.