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Poached egg on pea pancake

Once you’ve got the pancakes made you can top them with anything you like. For breakfast/brunch have it with a poached egg and bacon. For lunch or a dinner starter, avocado and salmon, the options are endless.

These pancakes can be made up to an hour in advance and reheated in the oven for a couple of minutes. They are also gluten free

350g frozen peas

30g butter, melted

1 spring onion, very finely chopped including green bits

2 tbsp cornflour

2 eggs, separated

1 tbsp olive oil

25g butter

Pour boiling water over the peas to defrost them and drain.

In a food processor, add the peas, melted butter, spring onion, cornflour and egg yolks. Pulse until you have a fairly smooth purée and transfer to a bowl. Season with salt and pepper.

Whisk the egg whites to stiff peaks and fold into the purée.

Heat a large non-stick frying pan and add the olive oil and 25g of butter. when the butter starts to foam, ladle in 4 dollops of pea pancake batter. cook for a few minutes until golden brown then gently turn over and cook again until golden.

Serve warm.

Pea Pancake Burrata and Peashoots

Pea pancakes (you decide the toppings)

Jules
Once you've got the pancakes made you can top them with anything you like. For breakfast/brunch have it with a poached egg and bacon. For lunch or a dinner starter, avocado and salmon, the options are endless. 
These pancakes can be made up to an hour in advance and reheated in the oven for a couple of minutes. They are also gluten free
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Prep Time 15 minutes
Cook Time 6 minutes
Course Brunch, Starter
Servings 4 people
Calories 159 kcal

Equipment

Food processor

Ingredients
  

  • 350 g frozen peas
  • 30 g butter
  • 2 tbsp cornflour
  • 1 spring onion finely chopped
  • 2 eggs separated
  • 1 tbsp olive oil
  • 25 g butter

Instructions
 

  • Pour boiling water over the peas to defrost them and drain.
  • In a food processor, add the peas, melted butter, spring onion, cornflour and egg yolks. Pulse until you have a a fairly smooth purée and transfer to a bowl. Season with salt and pepper.
  • Whisk the egg whites to stiff peaks and fold into the purée.
  • Heat a large non-stick frying pan and add the olive oil and 25g of butter. when the butter starts to foam, ladle in 4 dollops of pea pancake batter. cook for a few minutes until golden brown then gently turn over and cook again until golden.
    Serve warm.

Nutrition

Calories: 159kcalCarbohydrates: 17gProtein: 8gFat: 6gSaturated Fat: 1gTrans Fat: 1gCholesterol: 83mgSodium: 51mgPotassium: 271mgFiber: 5gSugar: 6gVitamin A: 841IUVitamin C: 36mgCalcium: 52mgIron: 2mg
Tried this recipe?Let us know how it was!

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