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1
Fill a bowl with ice water.
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2
Bring a pot of water to a boil, then lightly salt it.
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3
Blanch the sugar snap peas in the boiling water for 2 minutes.
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4
Use a slotted spoon to transfer the sugar snaps to the ice water bath (keep the water at a boil).
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5
Once cool, use a slotted spoon to transfer the sugar snaps to a bowl.
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6
Add more ice to the water bath.
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7
Repeat the blanching process for the shelled peas, blanching them for 3 minutes or until tender, and shocking them in the ice bath.
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8
Transfer the cooled peas to a small bowl and coarsely mash them with a fork.
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9
In a blender or food processor, combine the sugar snap peas, milk, and cream, and puree until smooth.
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10
Transfer the mixture to a large mixing bowl and whisk in the egg.
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11
Add the flour, baking powder, sugar, and a pinch of salt, and whisk to combine.
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12
Fold the mashed peas into the batter.
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13
Heat the oven to 250 degrees F.
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14
In a large ovenproof skillet over medium-high heat, melt 1/2 tablespoon of the butter.
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15
Drop tablespoons of batter into the pan.
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16
When the edges are lightly browned after 2 minutes, flip the pancakes, lower the heat as far as it will go, and cook until the pancakes are done in the center and the bottoms are browned, about another 2 minutes.
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17
Transfer the pancakes to a baking tray lined with paper towels, and sprinkle with salt and pepper to taste.
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18
Keep the pancakes in the warm oven until all the batter has been used.
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19
Serve topped with a dollop of creme fraiche, a slice of salmon, and a sprinkling of chives.
