Sweet Pea and Leek Pancakes

By • April 6, 2012 • 15 Comments

603 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: These were inspired by the pea pancakes served at Schmidt's (a German eatery in SF's Mission District) and the leek fritters from Yotam Ottolenghi's cookbook Plenty; I developed the recipe for my food blog. Make smaller pancakes for a canapé-sized bite (just slice the leeks a little thinner) and substitute one cup of frozen peas if they're out of season.Kate @ Scarpetta Dolcetto

Food52 Review: A wonderful springtime pancake full of green vegetables, herbs and earthy flavor. Start by sauteeing some leeks, dill and turmeric for a golden hue, then make a light batter and fold in the star ingredient- English peas. These are tasty and light on their own, or add some yogurt as Kate @ Scarpetta Dolcetto suggests.broccolirose

Serves 4

  • 3/4 pounds English peas, in their pods
  • 3 large leeks (about 1/2 lb after trimming)
  • 1/2 cup shallots, finely chopped
  • 1/2 cup flat-leaf parsley, chopped
  • 3/4 teaspoons dried coriander
  • 1/4 teaspoon tumeric
  • 1 teaspoon dried dill
  • 1.25 teaspoons salt, divided
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 egg
  • 1/3 cup milk, room temperature
  • 3 tablespoons butter, melted
  • 5 tablespoons olive oil, divided
  1. Shell the peas and set aside. To prep the leeks, discard the green leafy tops and dark green stalks. Slice the leeks into 1? slices and rinse well in a colander to remove any silt.
  2. Heat 3 tablespoons of olive oil in a large sauté pan over medium heat. Add the leeks (don’t worry about drying them off) and shallots and season with 3/4 tsp salt; cook, stirring occasionally, for 10 minutes until softened.
  3. Add the peas, parsley and dried spices to the leek mixture. Cook for 5-8 minutes, smashing with a wooden spoon or potato masher until about 1/3 of the peas are mashed. Let cool a bit.
  4. In a large bowl, whisk the flour, baking powder, remaining 1/2 tsp salt, eggs, milk and butter together to make a batter. Fold in the vegetable mixture to combine.
  5. Wipe down the sauté pan with a paper towel and heat the remaining 2 tablespoons oil over medium heat. Spoon half of the batter into four large fritters and fry, about 2-3 minutes per side, until golden browned and crisp. Transfer to a plate lined with paper towels and keep warm. Serve with Greek yogurt or crème fraîche and smoked salmon, if desired.
Jump to Comments (15)

Comments (15) Questions (1)

Default-small
Default-small
Default-small

9 months ago anne

Made this with frozen peas, it is winter after all. Added quinoa for a more substantial side dish. Served it with the smoked salmon w/ horseradish caper sauce, except I poached my salmon. Very Spring-y but hey, it was 75 degrees today in San Francisco!

Default-small

about 1 year ago people

Your Food52 recipes are wonderful, but would be enhanced with the nutritional information with carbohydrate mg, protein mg, fat mg, saturated fat mg, unsaturated fat mg,and number of servings. Please consider adding it with future recipes. Thanks!

Summer_2010_1048

over 1 year ago Midge

These were so lovely and springy. Can't wait to make them again.

Default-small

over 1 year ago creamcheese

My boyfriend made these last week, so I can't comment on following the recipe, but I can say that they were absolutely delicious!

Screen_shot_2011-12-04_at_10.21.02_pm

over 1 year ago bexwithanx6

I Just made this! I only had frozen peas and not quite enough leeks, but it was still absolutely delicious!

Stringio

over 1 year ago Carol Titel

I used frozen peas as well. I made sure to have the small variety and had to get them thawed out while I was getting the milk to room temp, getting the butter soft, and the egg to room temp. The first time I made it I did not have shallots, and used a small sweet onion. It was a bit too much, and I would either cut back on the amount or wait until I had shallots.

Stringio

over 1 year ago Carol Titel

Someone sent me a copy of this they had apparently transcribed and had written 3/4 cup of shelled peas. It seemed a bit scant so I use more now. I also cut the leeks lengthwise and then in slices, seems to give a better texture. I also note in both this recipe and the one I have, that although it calls for one egg, step 4 says "eggs". I still use just one. Also, instead of scallions on top we like chopped chives. Next time I am going to serve with some sauteed mushrooms as well. thanks!

Default-small

over 1 year ago damage

Just made my first batch. Replaced the butter with Smart Balance Light and the flour with buckwheat flour. Other than that followed it to a "T" and they are delicious. Thanks for this recipe!

Stringio

almost 2 years ago Holly Zajac

I needed a bit more flavor so I added some heat with more spices. Red Pepper Flake and Chili Powder. I also served it with sour cream.

Default-small

almost 2 years ago madebyjohnna

I have made this one over and over, love it!

Default-small

over 2 years ago Citygal

Great recipe! The farmer's market has wonderful fresh peas and gorgeous leeks. Can't wait to try this.

Stringio

over 2 years ago FunkyLady

Just made these and they came out great. I omitted the dill because I don't care for it but added some fresh chive. Next time I might blanch the peas to get them going -I used fresh peas that took a bit longer to cook and I honestly should have cooked them longer. Thank you for a wonderful and creative use for fresh peas!

Noz_photo

over 2 years ago nzle

These are GORGEOUS and look amazing -- I can't wait to make these!

Henrykiss

over 2 years ago arielleclementine

what a cool recipe- can't wait to try it!

Summer_2010_1048

over 2 years ago Midge

Yum. Cannot wait to get some English peas to make this.