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Mini Pea Pancakes with Herbed Yogurt
© Cedric Angeles

Mini Pea Pancakes with Herbed Yogurt

  • SERVINGS: Makes 18
  • FAST

Cookbook author and hunter Georgia Pellegrini purees sweet peas into the batter of her delicate mini pancakes, which are just as good with herbed yogurt as with smoked salmon.

Slideshow: Pea Recipes

  1. 3/4 cup plain full-fat yogurt
  2. 2 tablespoons finely chopped parsley, plus sprigs for garnish
  3. 2 tablespoons of finely chopped tarragon, plus sprigs for garnish
  4. 2 tablespoons of finely chopped chervil, plus sprigs for garnish
  5. Kosher salt
  6. Freshly ground black pepper
  7. 1 1/2 cups frozen peas (8 ounces), thawed, plus more for garnish
  8. 1 large egg
  9. 1 large egg yolk
  10. 1/2 cup heavy cream
  11. 1/4 cup all-purpose flour
  12. 1 teaspoon finely grated lemon zest
  13. 1/2 teaspoon baking powder
  14. 1/4 teaspoon ground cardamom
  15. 1/4 teaspoon cayenne pepper
  16. Unsalted butter, for greasing
  1. In a medium bowl, mix the yogurt with the chopped parsley, tarragon and chervil and season with salt and black pepper. Cover with plastic wrap and refrigerate the herbed yogurt until chilled, at least 15 minutes.
  2. Meanwhile, in a medium saucepan of salted boiling water, blanch the peas until crisp-tender, about 1 minute. Drain well and let cool.
  3. Heat a large cast-iron skillet or griddle. Generously grease the skillet with butter. Spoon 1-tablespoon mounds of batter into the skillet and cook over moderate heat until lightly browned on the bottom, about 2 minutes. Flip the pancakes and cook for 1 to 2 minutes longer, until lightly browned and cooked through. Transfer the pancakes to a platter and keep warm. Brush the skillet with butter as needed and repeat with the remaining batter. Serve the warm pancakes topped with the herbed yogurt and garnished with peas and herb sprigs.
Make Ahead The herbed yogurt can be refrigerated overnight.

Suggested Pairing

Crisp, apple-scented sparkling wine.



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