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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
- 8 ounces frozen peas
- 1 egg
- 3 ounces flour
- 65 milliliters milk
- 60 milliliters cream
- 1 finely chopped banana shallot
- 1 teaspoon lemon or lime zest
- salt and pepper
- 2.5 ounces feta
- 2.5 ounces cream, creme fraiche or cream cheese
- 1 tablespoon chopped fresh herbs (e.g. mint, parsley, chives)
- Iberico ham, sliced
- Cook the frozen peas for 1 minute or so in a pot of boiling water until soft.
- Submerge in cold water to cool and stop cooking.
- Meanwhile, mix the remaining ingredients together in a large bowl and whisk together to combine, seasoning well.
- Add the cooled peas and blend with a stick blender.
- It’s ok if some of the peas aren’t completely blended and have a bit of texture.
- Heat some neutral oil over medium heat in a large frying pan.
- Drop tablespoons of the batter into the frying pan (it doesn’t spread out too much and keeps a nice shape).
- Fry in batches.
- Cook for 2 or so minutes on each side until they are golden brown.
- Remove from the pan and drain on a plate lined with kitchen paper.
- Whip the feta, cream and herbs together.
- Serve the pancakes warm topped with the feta cream and some ham.