Springy Pea Cakes
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
  1. Cook fresh fresh peas for about 3 minutes. Don't precook frozen peas, just make sure they are thawed.
  2. In a blender mix together 1 teaspoon salt, eggs, cottage cheese, flour and 2 Tablespoons of oil. Make sure the batter turns out smoothly.
  3. Poor the batter into a bowl and stir in the prepared 4 scallions and peas.
  4. Heat a bigger nonstick pan on medium heat and add a little bit of oil.
  5. Use ¼ cup to measure out batter for the bigger pancakes and 1 Tablespoon for the appetizer size. Spread the batter with a spoon.
  6. Bake pancakes about 3 minutes on one side and about 2 minutes on the other. You want them nicely browned and cooked through.
  7. Pancakes are fragile, so make sure to be gentle flipping them.
  8. 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/