Mini Pea Pancakes with Herbed Yogurt Recipe

Name: Mini Pea Pancakes with Herbed Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup plain full-fat yogurt; 2 tablespoons finely chopped parsley, plus sprigs for garnish; 2 tablespoons of finely chopped tarragon, plus sprigs for garnish; 2 tablespoons of finely chopped chervil, plus sprigs for garnish; Kosher salt; Freshly ground black pepper; 1 1/2 cups frozen peas (8 ounces), thawed, plus more for garnish; 1 large egg; 1 large egg yolk; 1/2 cup heavy cream; 1/4 cup all-purpose flour; 1 teaspoon finely grated lemon zest; 1/2 teaspoon baking powder; 1/4 teaspoon ground cardamom; 1/4 teaspoon cayenne pepper; Unsalted butter, for greasing

Servings: persons

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

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cup plain full-fat yogurt, 2 tablespoons finely chopped parsley, plus sprigs for garnish, 2 tablespoons of finely chopped tarragon, plus sprigs for garnish, 2 tablespoons of finely chopped chervil, plus sprigs for garnish, and more.

Yes, Mini Pea Pancakes with Herbed Yogurt falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Pea Pancakes with Herbed Yogurt

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