Savory Gluten-Free Pancakes with Fresh Peas

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 them warm with butter for a delicious twist on lunch or dinner.

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

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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 ¼-cup at a time, 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.