Wednesday, 17 July 2013

Green Pea Pancakes

Sorry to be still going on about peas. It has just been such a fabulous year for them, and the garden has been producing them by the tubful. Now it is getting rather hot (or is it just me? No, I don't think it's just me) and they are getting a bit starchy. Still absolutely pea-licious though, and you won't notice any starchiness when they are whirled into a pancake batter.

You could serve this as a meal in itself (as Mr. Ferdzy and I ate it) but it would also make a great appetizer or hors d'oeuvres. I mention sour cream as a possibility to serve them with, and perhaps a little smoked trout or salmon as well in that case. Be judicious with the garlic or onion type substances; it would be easy to overwhelm the delicate pea flavour. Leave it out altogether if you are so inclined.

Makes 2 to 8 servings (16  3" pancakes)
30 minutes prep time
not including shelling the peas

Green Pea Pancakes

2 cups fresh shelled peas
1 small clove garlic OR a garlic scape
OR a tablespoon minced chives, etc
1/4 teaspoon salt
fresh black pepper to taste
1/4 cup chick pea flour
2 large eggs
1/3 cup cooking water from the peas

2 to 3 tablespoons mild vegetable oil to fry
more peas to garnish

Shell the peas, and boil them in sufficient water to cover them well, for about 3 minutes. Strain them out, but keep the cooking water.

Rinse the peas briefly to cool them slightly, and drain them well. Put them in a blender or food processor with the garlic, peeled and sliced (or roughly chopped, or whatever is appropriate for the oniony substance you are using). Add the salt and pepper, and the flour. Break in the eggs and add the slightly cooled cooking water. Purée until fairly smooth.

Preheat the oven to 200°F. Heat a tablespoon of the oil in a large skillet over medium-high heat. Pour out the batter to form pancakes about 3" across, and cook for just a minute or two on each side, until lightly browned. Keep the finished pancakes warm in the oven while you finish the rest, adding a little more oil between batches as needed.

Serve with bacon, or sour cream (or bacon and sour cream for true decadence) or just a little knob of butter, but with a good strewing of freshly steamed peas, snow peas or snap peas.

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