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1
Preheat oven to 450 degrees.
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2
Fill a bowl with ice water.
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3
Bring a pot of water to a boil, then lightly salt it.
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4
Add sugar snap peas to boiling water, and blanch for 2 minutes.
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5
Remove with a slotted spoon, and plunge immediately into ice bath.
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6
Remove sugar snap peas from ice water, and reserve.
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7
Repeat procedure for the shelled peas, blanching them for 3 minutes or until tender.
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8
Reserve.
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9
Puree sugar snap peas with the milk and the cream in a blender or food processor.
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10
Pour into a large mixing bowl, and whisk in the egg.
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11
Sift flour, baking powder, sugar and salt into mixture, and whisk to combine.
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12
Coarsely puree reserved shelled peas in food processor, then fold into batter.
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13
In a large ovenproof skillet over medium-high heat, melt 1/2 tablespoon butter.
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14
Drop tablespoonfuls of batter into pan.
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15
When edges are lightly browned, place pan in oven and bake for 1 1/2 minutes.
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16
Remove from oven, and flip pancakes over gently with a spatula.
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17
Cook until bottoms are lightly browned; return to oven for another minute.
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18
Transfer to a plate lined with paper towels.
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19
Sprinkle with salt and pepper to taste.
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20
Repeat process until all batter is used.
