-
1
Put dried peas in medium pot and add enough cold water to cover by 3 inches; let stand overnight.
-
2
Drain peas.
-
3
Put peas and 3 c water in pot over medium low heat.
-
4
Cover and simmer until peas are tender, stirring occasionally, about 40 minutes.
-
5
Drain peas, reserving 1/3 cup cooking liquid.
-
6
Transfer 1 1/4 c peas to food processor and puree until smooth, adding reserved cooking liquid, 1 tablespoon at a time, to help blend.
-
7
Transfer puree to a large bowl.
-
8
Add milk, onion, lime juice, hot pepper sauce and remaining whole peas.
-
9
Stir in flour, baking powder and baking soda, seasoning with salt and pepper.
-
10
Mix in egg.
-
11
Cover and chill batter 30 minutes.
-
12
Mix sour cream and jalapeno chilies in small bowl.
-
13
Let stand 30 minutes.
-
14
Preheat oven to 250F.
-
15
Heat 1/2 t oil in heavy large skillet over medium-low heat.
-
16
Using 1 1/2 T batter for each cake, spoon batter into skillet.
-
17
Cook until bubbles on top of cakes break and batter is almost set, about 3 minutes.
-
18
Turn cakes over and cook until cooked through.
-
19
Transfer cakes to baking sheet; keep warm in very low oven.
-
20
Repeat with remaining batter, adding more oil to skillet as needed, making 24 cakes.
-
21
To serve, spoon salsa onto plates, arranging 4 cakes alongside salsa on each plate.
-
22
Top with sour cream mixture and serve.
