Recipe – Minted Green Pea Hotcakes with Smoked Salmon

These pretty green hotcakes are light and fluffy – and they only take a few minutes to make from start to finish.

You could also serve them as an hors d’oeurve; just divide the batter into 12 little pancakes. Here, it’s divided into 4 to make a light appetizer or brunch dish.

Instead of smoked salmon, try adding chopped cilantro (coriander leaf), a pinch of ground cumin and/or cayenne to the batter and offer some  Indian yogurt, mint, ginger, chili & cilantro relish on the side.

The variations are endless; sour cream and caviar would also be good on a tiny pancake.

For some reason, *self-raising flour is hard to come by in the US so I create my own as follows:

  • 1 cup (240ml measure) of plain/all-purpose flour (you don’t want to pack it down, so spoon the flour into the cup measure then level the top off with the blade of a knife)
  • 1.5 level tablespoons of baking powder (a tablespoon is a 15ml measure)
  • a pinch of salt

Whisk everything together and store just as you would regular flour.

Minted Green Pea Hotcakes with Smoked Salmon

Minted Green Pea Hotcakes with Smoked Salmon

MINTED GREEN PEA HOTCAKES WITH SMOKED SALMON

(Served 4 as an appetizer)

Ingredients:

4 oz (115g) of tiny frozen peas, defrosted and drained

2 scallions/spring onions, trimmed and finely sliced

6 sprigs of mint – stalks discarded, the leaves chopped

2.5 oz (70g) of *self-raising flour

1/4 teaspoon (1ml measure) of baking powder

1 large egg

4 tablespoons of buttermilk, whole milk or thin cream

1 tablespoon of high-temp oil for frying (avocado or grape-seed oils are perfect for this)

Sea salt, freshly ground black pepper

To serve:

6 oz (170g) of smoked salmon, divided

4 heaped tablespoons of sour cream

Action:

Lightly whisk the buttermilk and egg together and set aside.  In a separate bowl, mash the peas with a spud-masher; add the chopped onion and mint; season with sea salt and black pepper and stir to mix.

Add the flour and baking powder, followed by the egg-buttermilk mixture and fold everything together until you have a thick, sticky batter.

In a wide non-stick skillet or saute pan, heat the oil over a high heat. Divide the batter into 4 even-sized pancakes and cook them over a fairly high heat until golden – approx 2 minutes each side.

Transfer the hotcakes to warmed plates; top each with a dollop of sour cream and some smoked salmon. Eat right away.

About edibletcetera

I'm a passionate foodie who cooks, photographs, eats - then writes about it; an occasional restaurant critic; former newspaper columnist; author; social media/marketing communications; world traveler; dog lover; skier...and wit, (according to those who know me).
This entry was posted in Fish, Made in Under 30 mins, Vegetables / Vegetarian. Bookmark the permalink.

4 Responses to Recipe – Minted Green Pea Hotcakes with Smoked Salmon

  1. Alexandra Yajko says:

    How easy….love the flavors.

  2. Vigi says:

    This recipe looks amazing! I love the little pancakes for manageable bites. The ingredients sound like they would make an extremely flavorful dish.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s