Author Notes
This is a quick and easy brunch recipe. It's adapted from a recipe by Domini Kemp. It's a great base for loads of different toppings like smoked salmon, blue cheese, ham or crab. I've been using this as a base for using up Christmas leftovers. You can also make mini pancakes to serve as a canapes. —Canalcook
Ingredients
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8 ounces
frozen peas
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1
egg
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3 ounces
flour
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65 milliliters
milk
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60 milliliters
cream
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1
finely chopped banana shallot
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1 teaspoon
lemon or lime zest
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salt and pepper
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2.5 ounces
feta
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2.5 ounces
cream, creme fraiche or cream cheese
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1 tablespoon
chopped fresh herbs (e.g. mint, parsley, chives)
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Iberico ham, sliced
Directions
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Cook the frozen peas for 1 minute or so in a pot of boiling water until soft.
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Submerge in cold water to cool and stop cooking.
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Meanwhile, mix the remaining ingredients together in a large bowl and whisk together to combine, seasoning well.
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Add the cooled peas and blend with a stick blender.
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It’s ok if some of the peas aren’t completely blended and have a bit of texture.
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Heat some neutral oil over medium heat in a large frying pan.
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Drop tablespoons of the batter into the frying pan (it doesn’t spread out too much and keeps a nice shape).
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Fry in batches.
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Cook for 2 or so minutes on each side until they are golden brown.
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Remove from the pan and drain on a plate lined with kitchen paper.
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Whip the feta, cream and herbs together.
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Serve the pancakes warm topped with the feta cream and some ham.
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