Celiac.com 05/26/2018 - If you haven’t tried a savory pancake, then you’ve been missing out. In many places in the world, savory pancakes are more common than the sweet pancakes. They make a great lunch or dinner twist. This gluten-free version combines scallions and peas, but feel free to add or subtract veggies at will. Serve pancakes them warm with butter for a delicious twist on lunch or dinner.
- 3 large eggs
- 1 cup cottage cheese
- ½ stick salted butter, melted
- ¼ cup all-purpose gluten-free flour
- 2 tablespoons vegetable oil plus more for skillet
- 1 cup shelled fresh or frozen peas, thawed
- 4 scallions, thinly sliced, plus more for serving
- 1 teaspoon kosher salt plus more, as desired
If using fresh peas, blanch the peas about 3 minutes in a small saucepan of boiling salted water until tender, about 3 minutes (don’t cook frozen peas). Drain well.
In a blender, add eggs, cottage cheese, flour, 2 tablespoons oil, and 1 teaspoon salt, and purée until smooth.
Transfer batter to a medium bowl and stir in peas and 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 ¼-cupfuls to form 3-inch-4-inch rounds.
Cook pancakes about 3 minutes, until bubbles form on top.
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.
Inspired by bonappetit.com.