If spring won’t come to use, we will just go and get it ourselves. That is the motto of the week at my house, especially after waking up to balmy 1°F (- 17 °C) this morning. What can I say? Springy pea cakes exceeded our expectations. I prepared them for my kids as a healthy snow day lunch yesterday afternoon. The pea pancakes are very light and moist. They contain cottage cheese, lots of peas and scallions. I served them with smoked wild caught salmon on top. My kids LOVED them. I baked some smaller and some larger cakes. The smaller pea pancakes would be perfect to serve as appetizers for guests. Springy pea cakes are a keeper! Don’t miss out and prepare them very soon at your house.
| Springy Pea Cakes | | Print |
- 1 cup (150 g) organic frozen peas, thawed or shelled fresh peas (from about 1 pound pods) if available
- 1 teaspoon kosher salt plus more
- 3 large organic eggs
- 1 cup 2 % organic cottage cheese
- ¼ cup organic all-purpose flour
- 2 tablespoons vegetable oil plus more for skillet
- 4 organic scallions, thinly sliced, plus more for serving
- ¼ cup (1/2 stick,60 g) organic salted butter, melted
- Cook fresh fresh peas for about 3 minutes. Don't precook frozen peas, just make sure they are thawed.
- In a blender mix together 1 teaspoon salt, eggs, cottage cheese, flour and 2 Tablespoons of oil. Make sure the batter turns out smoothly.
- Poor the batter into a bowl and stir in the prepared 4 scallions and peas.
- Heat a bigger nonstick pan on medium heat and add a little bit of oil.
- Use ¼ cup to measure out batter for the bigger pancakes and 1 Tablespoon for the appetizer size. Spread the batter with a spoon.
- Bake pancakes about 3 minutes on one side and about 2 minutes on the other. You want them nicely browned and cooked through.
- Pancakes are fragile, so make sure to be gentle flipping them.
- Drizzle pancakes with the melted butter and top with scallions (and wild caught salmon).
Adapted from my copy of the magazine Bon Appetit | April 2013.
I also wanted to thank OXO for supplying me with some very useful new eggcellent egg kitchen tools: the 3-in-1 egg separator, the omelet turner and the egg beater. In this recipe the OXO omelet turner came in very handy for flipping my springy pea cakes. The flexible head allowed the turner to easily glide under the entire pancake. Like an omelet these pancakes are light, airy, but also pretty fragile. Thanks a lot OXO!
If you are in need for some functional, dish washer safe, and easy to use new kitchen tools, please, head on over to OXO and have a look.
{ 6 comments }
Just need to ask one question…if i dont want to use eggs is there anything that can be added. Please reply as i want to make them
I have not tried another “binder”, just eggs and would hate to make a recommendation to you and the recipe fail. I am so sorry. Kirsten This website offers egg substitutions. http://chefinyou.com/egg-substitutes-cooking/
These pea cakes look wonderful Kirsten. And I love your idea of serving them with salmon. Pinned.
I just love this recipe…it reminds me a little of Scallion pancakes that I had in Taiwan when we picked up Maddie. The peas make it a perfect recipe for Spring, XOXO
Beautiful little pea cakes and so Springy!! I love this recipe and your photo is gorgeous and so so appealing 😉
You know how beautiful I think your photos are, but I think I neglected to tell you how delicious looking this simple little dish sounds. Oh, and with some smoked salmon no less!
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