Description

Pea pancakes are perfect for the spring season. In the summer, you can substitute peas for corn. These are delicious with smoked salmon.

Ingredients

• 14  Ounce(s) Weight Green Peas
1
• 3 1/2  Ounce(s) Weight Flour
2
• 3  Each Eggs
3
• 1  Table Spoon(s) Fresh Mint, chopped
4
• 1  Table Spoon(s) Fresh Whipping Cream
5
• 1  Pinch Kosher Salt
6
• 1  Pinch Nutmeg
7
• 1  Pinch Black Pepper
8
•  As Needed Butter
9

Directions

1. Using a food processor, add half of peas, flour, eggs, whipping cream and mint
2. Puree until smooth
3. Pour into a mixing bowl then fold in the rest of the peas
4. Heat a non-stick pan on medium high heat
5. Rub pan with a little bit of butter
6. Spoon tablespoon sizes of batter onto pan, about 2" apart from each other
7. Once the tops stop bubbling, flip them over and fry the other side
8. Remove from pan and let cool