There are countless pea pancake recipes out there, but I ran across this one in the latest issue of Bon Appetit and the ingredient list immediately jumped out at me, because Rose is currently in love with: peas, cottage cheese, eggs and pancakes. This was a no-brainer.
But the problem with toddler’s is that you think you know what they want and then they change. Rose had no interest in dinner. She took a few bites and that was it. Oh well, we’ll send the remaining pancake to the babysitter’s house tomorrow and hope she eats it. Nick and I loved them.
These pancakes are pretty and simple to make. What more can you ask? They also suggest serving these with smoked salmon. We tried it that way and Nick liked it a lot, but they are also good without the salmon. The original suggests pouring butter on top when you are done. I don’t really do that with regular pancakes so I didn’t bother with it for these. These would be ideal for brunch.
- 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
- 1 teaspoon kosher salt plus more
- 3 large eggs
- 1 cup low-fat cottage cheese
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil plus more for skillet
- 4 scallions , thinly sliced, plus more for serving
If using fresh peas, cook in a small saucepan of boiling salted water until tender, about 3 minutes (if using frozen peas, do not cook). Drain.
Purée eggs, cottage cheese, flour, 2 tablespoons oil, and 1teaspoon salt in a blender until smooth. Transfer batter to a medium bowl and stir in peas and 4 scallions. (Batter should be thick but pourable; stir in water by tablespoonfuls if too thick).
Heat a lightly oiled large nonstick skillet over medium heat.
Working in batches, add batter to skillet by 1/4-cupfuls, spreading out to 3-inch-4-inch rounds with a spoon. Cook pancakes until bubbles form on top, about 3 minutes.
Flip and cook until pancakes are browned on bottom and the centers are just cooked through, about 2 minutes longer.