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
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.
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 to 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 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.