Pea Pancakes
Savory pancakes made with fresh or frozen peas, cottage cheese, and scallions, creating a delightful breakfast or brunch dish that's both nutritious and unique.
Ingredients
- •1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
- •1 teaspoon kosher salt plus more
- •3 whole large eggs
- •1 cup low-fat cottage cheese
- •¼ cup all-purpose flour
- •2 tablespoons vegetable oil plus more for skillet
- •4 whole scallions, thinly sliced, plus more for serving
- •¼ cup salted butter
- •melted
Cooking Instructions
- 1.
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.
3 min
- 2.
Purée eggs, cottage cheese, flour, 2 tablespoons oil, and 1 teaspoon 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).
5 min
- 3.
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"-4" 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.
5 min
- 4.
Serve pancakes drizzled with butter and topped with scallions.
2 min
