To me, nothing says spring like peas. When I saw "pea pancakes" on the menu at a wine bar recently, I knew I had to try it. I came home and was inspired to try to create my own version. I thought the sweetness of the peas would be complimented by crab so I added it to the batter, but this recipe can be easily adapted to be vegetarian by omitting the crab. - mela_lala —mela_lala
Test Kitchen Notes
This dish is so beautifully balanced. The sweet peas and crab meat were made more savory with the addition of cornmeal to the batter and the whole pancake was lightened by the lemon zest and juice. The pancakes were really great with the salad and would also be great as a tiny bites, like blini, with a dollop of creme fraiche. I'll be keeping this dish in my repertoire. - meganvt01 —meganvt01
Put raw shelled peas in a food processor and pulse until the peas are coarsely chopped.
Combine flour, corn meal, baking soda, baking powder and salt together in a mixing bowl. Add buttermilk, lemon zest and juice, egg and butter to the dry ingredients. Stir to combine. Add peas and crab to the mixture in the bowl and stir to combine.
Heat a pan or griddle on medium high heat. Add just enough butter to lightly coat the bottom of the pan or griddle. Test to see if the pan or griddle is hot enough by putting a drop into the pan. If it bubbles immediately, then the pan is ready.
Ladle spoonfuls of the batter into the pan to make about 3 inch diameter pancakes.
When the pancake starts to bubble, flip them over to cook the other side until it is brown.
Put the finished pancakes onto a plate and cover with a tea towel. To keep the pancakes warm until the remaining pancakes are done, put them into a 200 degrees oven.
Continue making more pancakes until the batter is all gone. This should make about 16 pancakes.
Add pea tendrils into a mixing bowl and toss w/ the remaining lemon juice, the olive oil and salt and pepper to taste.
To serve, put 3 to 4 of the pancakes and about 1/4 of the pea tendril salad onto each plate.