Pea Pancakes Food
CHICKPEA PANCAKE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Blend 1 1/2 cups water, 1 cup chickpea flour, 2 tablespoons olive oil and 3/4 teaspoon kosher salt in a blender. Let rest 15 minutes, then skim off the foam. Heat 2 tablespoons olive oil in a medium ovenproof nonstick skillet over high heat. Pour in the batter and cook until the bottom is set, 2 minutes. Sprinkle with sesame seeds and crushed coriander and cumin seeds. Bake at 425 degrees F until the pancake springs back when pressed, 20 minutes. Sprinkle with flaky salt.
PEA PANCAKES
Topping these fresh blini-like pancakes with smoked salmon would make an ideal appetizer for a party.
Provided by Melissa Hamilton
Categories Appetizer Brunch Easter Vegetarian Pea Spring Cottage Cheese Green Onion/Scallion Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 Servings
Number Of Ingredients 8
Steps:
- If using fresh peas, cook in a small saucepan of boiling salted water until tender, about 3 minutes (if using frozen peas, do not cook). Drain.
- Purée eggs, cottage cheese, flour, 2 tablespoons oil, and 1 teaspoon salt in a blender until smooth. Transfer batter to a medium bowl and stir in peas and 4 scallions. (Batter should be thick but pourable; stir in water by tablespoonfuls if too thick).
- Heat a lightly oiled large nonstick skillet over medium heat. Working in batches, add batter to skillet by 1/4-cupfuls, spreading out to 3"-4" rounds with a spoon. Cook pancakes until bubbles form on top, about 3 minutes. Flip and cook until pancakes are browned on bottom and the centers are just cooked through, about 2 minutes longer.
- Serve pancakes drizzled with butter and topped with scallions.
CHICK PEA PANCAKE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix egg, flour, milk, cumin and chick pea puree to a smooth batter. Adjust viscosity with additional milk or flour. Add virgin olive oil, parsley and coriander and whisk well. Preheat non-stick pans and place 3 inch pastry ring in each pan. Pour 1 ounce olive oil in each ring and proceed to make pancakes 1/4 inch thick. Sprinkle currants on bubbling side and turn when brown. Brown evenly on both sides.
AKARA PANCAKES (BLACK EYED PEA PANCAKES)
A popular savoury Nigerian dish made with black-eyed peas.Two fresh eggs may be added for extra creaminess but the mixture is still delicious on its own. Fresh whole prawns may also be added for variety and flavour. Did not add soaking time. Posted for ZWT.
Provided by Chef Jean
Categories African
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Dissolve boullion in a little hot water.
- Soak beans overnight or for at least four hours.
- De-husk (for authentic result) and blend with all the other ingredients (except the prawns).
- Allow to stand for 10-15 minutes. Add prawns(if using) and mix again.
- Pour a little oil in frying pan. Heat until hot.
- Scoop tablespoonfuls of the paste into the hot oil to form pancakes. Best fry 3 or 4 at a time.
- Turn pancakes when golden brown on the under side. Take care to keep them from sticking together. If they do stick separate with a knife when cooked.
- Sprinkle with black pepper.
Nutrition Facts : Calories 190.3, Fat 14.1, SaturatedFat 1.9, Sodium 225.7, Carbohydrate 13, Fiber 3, Sugar 1.2, Protein 3.9
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- If using fresh peas, cook in a small saucepan of boiling salted water until tender, about 3 minutes (if using frozen peas, do not cook). Drain.
- Purée eggs, cottage cheese, flour, 2 tablespoons oil, and 1 teaspoon salt in a blender until smooth. Transfer batter to a medium bowl and stir in peas and 4 scallions. (Batter should be thick but pourable; stir in water by tablespoonfuls if too thick).
- Heat a lightly oiled large nonstick skillet over medium heat. Working in batches, add batter to skillet by 1/4-cupfuls, spreading out to 3-inch-4-inch rounds with a spoon. Cook pancakes until bubbles form on top, about 3 minutes. Flip and cook until pancakes are browned on bottom and the centers are just cooked through, about 2 minutes longer.
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- Purée eggs, cottage cheese, flour, olive oil, and salt in blender or food processor until smooth. Transfer the batter to a bowl and stir in the peas plus about ¾ of the scallions.
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