Pea Pancakes

Nr of servings
4
Difficulty Level
Pea Pancakes

Liven up the classic crêpe with nutritious peas and get one of your five-a-day at the same time! This recipe is also great for encouraging kids to eat peas by sneaking in some in the pancake batter.
A batch of these pancakes can make for a special breakfast or brunch because you can enjoy them with a variety of toppings, both sweet and savoury.

For example, you can top a couple of crepes with a poached egg, feta cheese, avocado and some fresh herbs like parsley, mint or coriander. You can also enjoy them on their own with a bit of butter.
Mix and match the peas with some sweet berries, bananas, peaches (or whatever fruit you prefer) for a starter OR dessert that will get your taste buds tingling!

Once you master this recipe you can experiment with the batter and make the pancakes fluffier – think more American-style pancakes, by adding less milk and more flour. 

Nr of servings
4
Difficulty Level

Ingredients

125 
g 
Birds Eye Garden Peas
Birds Eye Garden Peas 375g
125 
g 
Wheat Flour
125 
ml 
Milk
2 
Eggs
25 
g 
Unsalted Butter

Method

  1. Blanch the frozen peas by dropping them into a pot of boiling water. After about a minute, strain the peas into a colander.

  2. Sift the flour into a bowl.

  3. Stir in the eggs and add the butter, after melting. To melt your butter, microwave it quickly in a cup.

  4. Blend the milk and peas until smooth and place in the mixture.

  5. Strain in a colander and let it stand for 30 minutes.

  6. Melt a little butter in a wide pan and pour in the mixture, cooking on both sides.

  7. Pack with your favourite filling and serve.


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