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Tim's Pea Pancakes
Preparation time: 15 minutes
Cook time: 5 minutes
Ingredients (Makes 4 pancakes)
- 120g cottage cheese
- 1 medium egg
- 200g frozen peas
- 50g wholemeal spelt flour
- Zest of 1 lemon
- 60g mix of green herbs
- (e.g. mint, basil), roughly chopped
- 4 spring onions, thinly sliced
- 1 tbsp extra virgin olive oil
- Salt and black pepper
Top-ups/optional
- Yoghurt
- Boiled egg
- Chilli oil
- Kefir
Swaps
- Silken tofu for cottage cheese
- Wholemeal flour for spelt flour
- Flax egg for egg
Method
- Put the cottage cheese and egg into a blender and blitz until smooth. Add most of the peas and blitz again until almost smooth but retaining some texture.
- Pour the mixture into a bowl and stir in the flour, lemon zest, herbs, spring onions, remaining peas and a pinch of salt and pepper. Mix until combined – if the batter seems too thick, add up to 3 tablespoons of water to reach a spoonable consistency.
- Heat 1 tablespoon of the olive oil in a large, non-stick frying pan over a medium heat. When hot, drop 2 generous spoonful's of the mixture into the pan to form pancakes. Cook for 2 minutes on each side until golden.
