Sugar Snap Pea Pancakes
Inspired by techniques from NYT Cooking.
Delicate little pancakes made from puréed sugar snap and shelled peas, finished in the oven for a tender, bright green bite.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- bowl of iced water
- saucepan
- slotted spoon
- blender or food processor
- large bowl
- sieve
- whisk
- large ovenproof frying pan
- spatula
- plate lined with kitchen paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 141 kcal |
| Protein | 4.6 g |
| Carbohydrate | 11.5 g |
| of which sugars | 2.9 g |
| of which free sugars | 0.1 g |
| Fat | 8.7 g |
| of which saturates | 5 g |
| Fibre | 2 g |
| Salt | 0.58 g |
Protein per 100 kcal
3.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Batter
- 115 g sugar snap peas, trimmed
- 75 g freshly shelled peas
- 2 tbsp milk
- 1 tbsp double cream
- 1 large egg, lightly beaten
- 30 g plain flour
- ½ tsp baking powder
- 0.5 g sugar a pinch
- 1.5 g fine sea salt or table salt about ¼ tsp; a pinch in the batter, plus a little to finish
For cooking
- 28 g butter (in 4 portions of 7 g)
To serve
- 1 pinch black pepper
- 1
Blanch. Heat the oven to 230 °C. Bring a lightly salted pan of water to the boil and blanch the 113 g sugar snap peas for 2 min, then chill in iced water and drain; blanch the 75 g shelled peas for about 3 min, chill and drain.
- 2
Purée. Purée the sugar snaps with the 2 tbsp milk and 1 tbsp double cream, pour into a bowl and whisk in the 1 egg.
- 3
Mix. Sift in the 30 g flour, ½ tsp baking powder, a pinch of sugar and a pinch of salt and whisk to combine, then coarsely purée the shelled peas and fold them in.
- 4
Fry. Melt 7 g butter in an ovenproof frying pan over medium-high heat and drop in tablespoons of batter.
- 5
Bake. When the edges are lightly browned, put the pan in the 230 °C oven for 1½ min.
- 6
Flip. Take the pan out, flip the pancakes gently, cook on the hob until lightly browned underneath, then return to the oven for 1 min more.
- 7
Season. Drain on kitchen paper and season with salt and pepper, then repeat with the remaining batter and butter.
Storage
These are best eaten fresh and warm, straight from the pan. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
