Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
- 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).
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2013/04/10/springy-pea-cakes/
3.1.02