Pea Pancakes

Ingredients for Pea Pancakes

• 240ml shelled fresh peas (from about 450g pods) or frozen peas, thawed

• 1 teaspoon kosher salt plus more

• 3 large eggs

• 130g low-fat cottage cheese

• 60ml plain flour

• 2 tablespoons vegetable oil plus more for skillet

• 4 spring onions, thinly sliced, plus more for serving

• 60g (1/2 stick) salted butter, melted

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.

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 spring onions. (Batter should be thick but pourable; stir in water by tablespoonfuls if too thick).

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 centres are just cooked through, about 2 minutes longer.

Serve pancakes drizzled with butter and topped with spring onions.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.