Saturday, April 20, 2013

Pea and Ricotta Pancakes

Graziana from Erbe in Cucina (Cooking with Herbs) is hosting Weekend Herb Blogging and this weekend I'm in the mood for an easy brunch dish that will suit those sunny autumn or spring days. I've found the answer in the April edition of Bon Appétit and it came in the form of Pea Pancakes. I've made a few small changes - I've replaced the cottage cheese with ricotta and added fresh mint and lemon zest to the batter to give it a fresher feel.

pea and ricotta pancakes© by Haalo


Pea and Ricotta Pancakes
[Adapted from Bon Appétit April 2013]

1 cup peas, fresh or frozen, blanched
250 grams ricotta
3 eggs
40 grams plain flour, sifted
1 tablespoon olive oil
finely ground white pepper
sea salt
fresh mint leaves, finely chopped
finely grated lemon zest

Whisk together the eggs and ricotta until smooth - add the sifted flour, oil and seasoning and whisk to form a thick batter. Stir in the peas, mint leaves and lemon zest.

Place a non-stick skillet on a medium heat - add a small knob of butter and swirl it around to evenly coat the bottom of the pan.

When the butter is just starting to colour, add a spoonful of batter - I used an ice-scream scoop to portion out my batter. Cook for about a minute and then flip - continue cooking until golden on both sides. When done, carefully move to a warm plate while you continue with the rest of the batter.

They are best eaten as soon as they are cooked - on their own or in a stack with smoked salmon or crispy bacon on the side.

1 comment:

  1. These pancakes look adorable: I'll try to make them now that pea season is starting here.

    ReplyDelete

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