Sunday called for a quick, light lunch. The breeze outside reminded me that it is spring and not yet summer, and so these pancakes with peas and spring onions (the onion of many aliases) sounded perfect.
These savory little pancakes are tender, cheesy, and the sweet peas burst as you bite into them.
I swapped in whole milk ricotta for low-fat cottage cheese. Wouldn’t you? The batter whips up to a smooth and luxurious consistency that looks like pudding. It’s pretty. There’s quite a bit of cheese considering the small amount of flour, which makes for a very tender pancake.
I always have frozen peas in the freezer, and from there this lunch came together quickly. The spring onions aka scallions add a great savory note to counter the slight sweetness of the peas.
We skipped the melted butter drizzle and crumbled more ricotta ovre the pancakes, but I don’t think you can go wrong either way. I can’t wait to have these again. Next time I’ll serve them with a side salad of arugula or kale. Danny thinks they’d be great on the side of pork or lamb.
spring onion and pea pancakes
A perfect little savory pancake for a light lunch. Great with a side salad of arugula or kale.
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
1 teaspoon kosher salt
3 large eggs
1 cup ricotta
1/4 cup all-purpose flour
2 tablespoons vegetable oil, plus more for greasing the skillet
4 spring onions/scallions, thinly sliced, plus more for serving
1/4 cup (1/2 stick) salted butter, melted (optional)
If using fresh peas, cook in a small saucepan of boiling salted water until tender, about 3 minutes. Frozen peas only need to be drained.
Purée eggs, ricotta, flour, 2 tablespoons oil, and 1 teaspoon salt in a food processor or blender until smooth. Transfer batter to a medium bowl and stir in peas and scallions. If the batter is too thick to pour, stir in water a tablespoon at a time to thin it out to the right consistency.
Heat a lightly oiled large nonstick skillet over medium heat. Add 1/4-cupfuls of batter to skillet, two or three at a time. They should spread out to about 4-inch pancakes, and you can use a spoon to spread it out if needed. Cook pancakes until bubbles form on top, about 3 minutes. Flip and cook until pancakes are browned on the bottom and the pancake is cooked through, about 2 minutes.
Serve pancakes drizzled with butter and garnished generously with scallions. You might want some more ricotta on the side, too.