Sweet Pea and Leek Pancakes

April  6, 2012
3 Ratings
Photo by James Ransom
  • Prep time 20 minutes
  • Cook time 30 minutes
  • Serves 4
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

Test Kitchen Notes

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

What You'll Need
  • 3/4 pound 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 teaspoon dried coriander
  • 1/4 teaspoon tumeric
  • 1 teaspoon dried dill
  • 1 1/4 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-inch 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 to 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 to 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.

See what other Food52ers are saying.

  • Gina Ursino
    Gina Ursino
  • Midge
  • bexwithanx6
  • Carol Titel
    Carol Titel
  • Holly Zajac
    Holly Zajac

17 Reviews

Gina U. April 5, 2020
I made it exactly as written and it was so good. I used it as a side for New York steak strips with fennel rub. it paired so perfectly. I also had to use frozen peas. I cannot wait to use fresh as I am sure it will only be that much better.
Donna March 24, 2015
I'm confused, 3/4 lb of peas in the pod doesn't amount to much. How much actual peas should be used in this recipe? Good recipe's don't use these type of measures as 3/4 lb of peas in the pod can vary wildly in the amount of peas available for the recipe!!!!
anne January 18, 2014
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!
people July 27, 2013
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!
Midge April 23, 2013
These were so lovely and springy. Can't wait to make them again.
creamcheese April 18, 2013
My boyfriend made these last week, so I can't comment on following the recipe, but I can say that they were absolutely delicious!
bexwithanx6 April 16, 2013
I Just made this! I only had frozen peas and not quite enough leeks, but it was still absolutely delicious!
Carol T. April 18, 2013
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.
Carol T. April 13, 2013
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!
damage January 10, 2013
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!
Holly Z. October 8, 2012
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.
madebyjohnna October 2, 2012
I have made this one over and over, love it!
Citygal May 1, 2012
Great recipe! The farmer's market has wonderful fresh peas and gorgeous leeks. Can't wait to try this.
FunkyLady April 30, 2012
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!
Nozlee S. April 30, 2012
These are GORGEOUS and look amazing -- I can't wait to make these!
arielleclementine April 27, 2012
what a cool recipe- can't wait to try it!
Midge April 26, 2012
Yum. Cannot wait to get some English peas to make this.