Pea Pancakes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 Servings
- 1/4 cup all-purpose flour
- 3 large eggs
- 1 cup low-fat cottage cheese
- 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
- 1 teaspoon kosher salt plus more
- 2 tablespoons vegetable oil plus more for skillet
- 4 scallions, thinly sliced, plus more for serving
- 1/4 cup (1/2 stick) salted butter, melted
- Carbohydrate 15 g(5%)
- Cholesterol 177 mg(59%)
- Fat 24 g(36%)
- Fiber 2 g(8%)
- Protein 14 g(27%)
- Saturated Fat 10 g(48%)
- Sodium 399 mg(17%)
- Calories 322
Preparation 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 scallions. (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 centers are just cooked through, about 2 minutes longer. Serve pancakes drizzled with butter and topped with scallions.
Preparation 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 scallions. (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 centers are just cooked through, about 2 minutes longer. Serve pancakes drizzled with butter and topped with scallions.
