Petit Pea Whip On Rye Pancakes Recipe

Name: Petit Pea Whip On Rye Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spring Pea Whip; 10 ounces frozen spring peas, thawed; 1 handful spinach; 1 bunch Italian flat leaf parsley; 2 ounces goat cheese, crumbled; zest of 1 lemon; 1 good squeeze of fresh lemon juice; 1/2 teaspoon salt, more to your taste; freshly ground black pepper; thinly sliced red onion; 1 handful capers, rinsed and drained; best quality smoked salmon; Rye Pancakes; 3/4 cup rye flour; 3/4 cup white whole wheat flour/all purpose flour; 1 teaspoon salt; 1 teaspoon baking powder; 1 1/2 cups milk; 1 cup water; 1 egg; 1 tablespoon butter, melted

Servings: persons

Spring Pea Whip
10 ounces frozen spring peas, thawed
1 handful spinach
1 bunch Italian flat leaf parsley
2 ounces goat cheese, crumbled
zest of 1 lemon
1 good squeeze of fresh lemon juice
1/2 teaspoon salt, more to your taste
freshly ground black pepper
thinly sliced red onion
1 handful capers, rinsed and drained
best quality smoked salmon
Rye Pancakes
3/4 cup rye flour
3/4 cup white whole wheat flour/all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 1/2 cups milk
1 cup water
1 egg
1 tablespoon butter, melted

1
Blitz the peas, spinach, parsley, goat cheese, lemon zest, juice, salt and pepper in your food processor till smooth. Add more salt and pepper to your taste. Chill.
2
Put the red onion, capers, and salmon aside until ready to serve.
3
Sift the dry ingredients in a bowl. Combine the wet ingredients together in another bowl and add to the dry. Stir until combined and set aside for at least 15 minutes before cooking.
4
Grease a large non-stick pan/griddle with a bit of butter and be prepared for your first pancake to be a dud. Bring your griddle to medium high heat and drop about three tablespoons of batter per pancake on the griddle.
5
Cook pancake until bubbles appear on the surface of the pancake and the pancake lifts easily from pan/griddle. Flip the pancake over and cook for a few more minutes (1-2).
6
Spread pea mixture on pancake. Top with red onions, capers, and salmon. Roll up and serve. Alternatively, just roll up and serve. It's delicious both ways.

413

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.

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 21 ingredients. The key ingredients include: Spring Pea Whip, 10 ounces frozen spring peas, thawed, 1 handful spinach, 1 bunch Italian flat leaf parsley, and more.

Yes, Petit Pea Whip On Rye Pancakes 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!

Petit Pea Whip On Rye Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions