Heirloom Pea Pancakes

Name: Heirloom Pea Pancakes
Total time: 25 min
Yield: About 14 pancakes
Ingredients: 4 ounces sugar snap peas, trimmed; 1/2 cup freshly shelled green peas; 2 tablespoons milk; 1 tablespoon heavy cream; 1 egg, lightly beaten; 1/4 cup flour; 1/2 teaspoon baking powder; 1/8 teaspoon sugar; 1/8 teaspoon salt; 2 tablespoons butter; Salt and pepper to taste

Recipe from Judson Grill

Adapted by Melissa Clark

Total Time: 25 minutes
Rating: (0)
Comments: Read comments

Featured in: My, Those Are Lovely Peas You Have

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Ingredients

Yield:About 14 pancakes

4ounces sugar snap peas, trimmed
½cup freshly shelled green peas
2tablespoons milk
1tablespoon heavy cream
1egg, lightly beaten
¼cup flour
½teaspoon baking powder
⅛teaspoon sugar
⅛teaspoon salt
2tablespoons butter
Salt and pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 450 degrees. Fill a bowl with ice water. Bring a pot of water to a boil, then lightly salt it. Add sugar snap peas to boiling water, and blanch for 2 minutes. Remove with a slotted spoon, and plunge immediately into ice bath. Remove sugar snap peas from ice water, and reserve. Repeat procedure for the shelled peas, blanching them for 3 minutes or until tender. Reserve.
Step 2
Puree sugar snap peas with the milk and the cream in a blender or food processor. Pour into a large mixing bowl, and whisk in the egg. Sift flour, baking powder, sugar and salt into mixture, and whisk to combine. Coarsely puree reserved shelled peas in food processor, then fold into batter.
Step 3
In a large ovenproof skillet over medium-high heat, melt ½ tablespoon butter. Drop tablespoonfuls of batter into pan. When edges are lightly browned, place pan in oven and bake for 1½ minutes. Remove from oven, and flip pancakes over gently with a spatula. Cook until bottoms are lightly browned; return to oven for another minute. Transfer to a plate lined with paper towels. Sprinkle with salt and pepper to taste. Repeat process until all batter is used.