Pea Pancakes

Easy, light and delicious.  This was a pretty fabulous meal. Matter of fact it is going to be a repeater today and when fresh peas come in locally.  Right now I used frozen peas.  Can't even imagine how fabulous they will be when I have some sweet peas from the farm.

In the original recipe it says to pour melted butter over top of then when serving.  I opted out of that, yes, of course it would be fabulous, but whoa talk about calories.  Honestly these are pretty fabulous without the additional butter.

Pea Pancakes
Adapted from this recipe at Bon Appetite

1/4 cup flour
1 cup cottage cheese
3 eggs
1 teaspoon salt
2 tablespoons olive oil
1/4 teaspoon of granulated garlic powder
1 cup peas, fresh, if frozen thawed but not cooked
4 green onions, sliced

Purée eggs, cottage cheese, flour, 2 tablespoons oil, garlic powder 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-inch-4-inch 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.

 

Sprinkle green onions over top to garnish.