Sweet Pea and Leek Pancakes
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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
- 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.
- 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.
- 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.
- 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.
- 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Pancakes, Sweet or Savory
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about 1 month ago Midge
These were so lovely and springy. Can't wait to make them again.
about 1 month 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!
about 1 month ago bexwithanx6
I Just made this! I only had frozen peas and not quite enough leeks, but it was still absolutely delicious!
about 1 month 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.
about 1 month 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!
4 months 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!
8 months 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.
8 months ago madebyjohnna
I have made this one over and over, love it!
about 1 year ago Citygal
Great recipe! The farmer's market has wonderful fresh peas and gorgeous leeks. Can't wait to try this.
about 1 year 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!
about 1 year ago nzle
These are GORGEOUS and look amazing -- I can't wait to make these!
about 1 year ago arielleclementine
what a cool recipe- can't wait to try it!
about 1 year ago Midge
Yum. Cannot wait to get some English peas to make this.