Petit Pea Whip on Rye Pancakes

By • April 14, 2010 • 3 Comments

2 Save


Author Notes: Two summers ago I was in the middle of moving out of one apartment and waiting to occupy another while spending the time between the two house/dog sitting for my brother. I was also on a serious pizza kick but one that did not involve using the stove/oven. This pea whip came out of that in not wanting to heat the kitchen up by making sauce and lacking most of the ingredients for pesto. It came together beautifully in the food processor. Back then I put it on top of a freshly grilled pizza dough and topped with thinly shaved Romano cheese. This time around it came together on top (and rolled within) rye pancakes topped with smoked salmon, thinly sliced red onions, and capers. It stands on its own but is truly versatile as a condiment or sauce/spread.testkitchenette

Serves /covers about 8 pancakes

Spring Pea Whip

  • 10 ounces frozen spring peas, thawed
  • 1 handful spinach
  • 1 bunch Italian flat leaf parsley
  • 2 ounces goat cheese, crumbled
  • zest of 1 lemon
  • 1 good squeeze of fresh lemon juice
  • 1/2 teaspoon salt, more to your taste
  • freshly ground black pepper
  • thinly sliced red onion
  • 1 handful capers, rinsed and drained
  • best quality smoked salmon
  1. Blitz the peas, spinach, parsley, goat cheese, lemon zest, juice, salt and pepper in your food processor till smooth. Add more salt and pepper to your taste. Chill.
  2. Put the red onion, capers, and salmon aside until ready to serve.

Rye Pancakes

  • 3/4 cups rye flour
  • 3/4 cups white whole wheat flour/all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/2 cup milk
  • 1 cup water
  • 1 egg
  • 1 tablespoon butter, melted
  1. Sift the dry ingredients in a bowl. Combine the wet ingredients together in another bowl and add to the dry. Stir until combined and set aside for at least 15 minutes before cooking.
  2. Grease a large non-stick pan/griddle with a bit of butter and be prepared for your first pancake to be a dud. Bring your griddle to medium high heat and drop about three tablespoons of batter per pancake on the griddle.
  3. Cook pancake until bubbles appear on the surface of the pancake and the pancake lifts easily from pan/griddle. Flip the pancake over and cook for a few more minutes (1-2).
  4. Spread pea mixture on pancake. Top with red onions, capers, and salmon. Roll up and serve. Alternatively, just roll up and serve. It's delicious both ways.
Jump to Comments (3)

Comments (3) Questions (0)

Default-small
Default-small
Kg_in_evanston_cropped

over 2 years ago Fairmount_market

I've been looking for ideas for rye flour from my CSA. Thanks for the inspiration.

Stringio

over 4 years ago testkitchenette

Thanks Naked Beet! They were pretty delicious!

Picture_2

over 4 years ago NakedBeet

Love the sound of rye pancake with the salmon and pea spread.