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 c. plain, full-fat yogurt; 2 tbsp. finely chopped parsley; 2 tbsp. finely chopped tarragon; 2 tbsp. finely chopped chervil; kosher salt; Freshly ground black pepper; 1 1/2 c. frozen peas; 1 large egg; 1 large egg yolk; 1/2 c. heavy cream; 1/4 c. all-purpose flour; 1 tsp. finely grated lemon zest; 1/2 tsp. baking powder; 1/4 tsp. ground cardamom; 1/4 tsp. cayenne pepper; unsalted butter

Servings: persons

3/4 c. plain, full-fat yogurt
2 tbsp. finely chopped parsley
2 tbsp. finely chopped tarragon
2 tbsp. finely chopped chervil
kosher salt
Freshly ground black pepper
1 1/2 c. frozen peas
1 large egg
1 large egg yolk
1/2 c. heavy cream
1/4 c. all-purpose flour
1 tsp. finely grated lemon zest
1/2 tsp. baking powder
1/4 tsp. ground cardamom
1/4 tsp. cayenne pepper
unsalted butter

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
The herbed yogurt can also be prepared a day ahead and refrigerated overnight.
4
Meanwhile, in a medium saucepan of salted boiling water, blanch the peas until crisp-tender, about 1 minute.
5
Drain well and let cool.
6
Heat a large cast-iron skillet or griddle.
7
Generously grease the skillet with butter.
8
Spoon 1-tablespoon mounds of batter into the skillet and cook over moderate heat until lightly browned on the bottom, about 2 minutes.
9
Flip the pancakes and cook for 1 to 2 minutes longer, until lightly browned and cooked through.
10
Transfer the pancakes to a platter and keep warm.
11
Brush the skillet with butter as needed and repeat with the remaining batter.
12
Serve the warm pancakes topped with the herbed yogurt and garnished with peas and herb sprigs.Looking for vegetable recipes?
13
Try our best asparagus recipes, eggplant recipes, or zucchini recipes.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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 c. plain, full-fat yogurt, 2 tbsp. finely chopped parsley, 2 tbsp. finely chopped tarragon, 2 tbsp. finely chopped chervil, 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.

That's it — enjoy your meal!

Mini Pea Pancakes with Herbed Yogurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions