Jump to recipe
Yields:
18
Total Time:
30 mins
Cookbook author and hunter Georgia Pellegrini purées sweet peas into the batter of her delicate mini pancakes, which are just as good with herbed yogurt as with smoked salmon.
Advertisement - Continue Reading Below
Ingredients
- 3/4 cup plain, full-fat yogurt
- 2 Tbsp. finely chopped parsley
- 2 Tbsp. finely chopped tarragon
- 2 Tbsp. finely chopped chervil
- kosher salt
- Freshly ground black pepper
- 1 1/2 cups frozen peas
- 1 large egg
- 1 large egg yolk
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1 tsp. finely grated lemon zest
- 1/2 tsp. baking powder
- 1/4 tsp. ground cardamom
- 1/4 tsp. cayenne pepper
- unsalted butter
Directions
- Step 1In a medium bowl, mix the yogurt with the chopped parsley, tarragon, and chervil, and season with salt and black pepper. Cover with plastic wrap and refrigerate the herbed yogurt until chilled, at least 15 minutes. The herbed yogurt can also be prepared a day ahead and refrigerated overnight.
- Step 2Meanwhile, in a medium saucepan of salted boiling water, blanch the peas until crisp-tender, about 1 minute. Drain well and let cool.
- Step 3Heat a large cast-iron skillet or griddle. Generously grease the skillet with butter. Spoon 1-tablespoon mounds of batter into the skillet and cook over moderate heat until lightly browned on the bottom, about 2 minutes. Flip the pancakes and cook for 1 to 2 minutes longer, until lightly browned and cooked through. Transfer the pancakes to a platter and keep warm. Brush the skillet with butter as needed and repeat with the remaining batter. Serve the warm pancakes topped with the herbed yogurt and garnished with peas and herb sprigs.
Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below