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    Savory Gluten-Free Pancakes with Fresh Peas


    Jefferson Adams


    • Savory gluten-free pancakes offer a great twist on lunch or dinner.


    Savory Gluten-Free Pancakes with Fresh Peas
    Image Caption: Image: CC--Patrick Nuetzel

    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.


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    Ingredients:

    • 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

    Directions:
    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.

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