Saturday, November 8, 2014

Pea pancakes

Pea pancakes / Panquequinhas de ervilha

I’ve realized that I’ve been craving vegetables more and more each day, instead of meat: the more I eat vegetables, the more I want to eat them, in all sorts of ways – every time I see a great vegetarian recipe around I want to try it immediately.

(That said, I’ll cook Jamie Oliver’s roast beef tomorrow for lunch. :D My husband saw a bit of the show days ago while I was watching it and has been craving that dish ever since, with all the trimmings, including the Yorkshire puddings – I have made Jamie’s yorkies and they’re oh, so good).

Back to the vegetables, I saw these pea pancakes on Valli Little’s stunning cookbook and right away thought that they would be great for a snack – I had everything in my fridge and pantry to make them, and on top of it all it would take me moments to put them together, even making the ricotta from scratch, which is super easy and I highly recommend you try – I doubt you’ll ever buy ricotta again.

The pancakes turned out delicious, light and fluffy, and I ate them with sweet chili sauce, as per the author’s suggestion – she also suggests the pancakes to be served with bacon, but even though I’m crazy about it I don’t think it was necessary here.

Pea pancakes
slightly adapted from the über beautiful Delicious. Love to Cook

120g frozen peas
2 eggs
200g fresh ricotta – I highly recommend using homemade
¼ cup finely grated parmesan
1 teaspoon olive oil + more for frying the pancakes
¼ cup (45g) all purpose flour
¼ teaspoon baking powder
salt and freshly ground black pepper
2 spring onions, white part only, finely chopped

Cook the peas in boiling salted water for 5 minutes, drain and refresh under cold water. Drain well and set aside.
Place eggs, parmesan, ricotta, 1 teaspoon olive oil, flour, baking powder, salt and pepper in a medium bowl and stir to combine. Stir in the peas and spring onions, cover and refrigerate for 30 minutes.

Heat ½ tablespoon of olive oil in a large nonstick frying pan over medium-high heat. Scoop two tablespoons of mixture per pancakes and place onto the pan, pressing each to 1cm (½ in) thickness. Cook for 3 minutes each side or until golden.
Serve immediately.

Makes 6


Laura (Tutti Dolci) said...

These look scrumptious, a perfect savory bite!

CakeSpy said...

So clever!! I think if carrots can be used, why not peas? Those look gorgeous.

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