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Ingredients
4 ounces sugar snap peas, trimmed
½ cup freshly shelled green peas
2 tablespoons milk
1 tablespoon heavy cream
1 egg, lightly beaten
¼ cup flour
½ teaspoon baking powder
⅛ teaspoon sugar
⅛ teaspoon salt
2 tablespoons butter
Salt and pepper to taste
Nutritional analysis per serving
3 grams carbs; 17 milligrams cholesterol; 40 calories; 1 gram monosaturated fat; 1 gram saturated fat; 2 grams fat; 1 gram fiber; 56 milligrams sodium; 1 gram protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450 degrees. Fill a bowl with ice water. Bring a pot of water to a boil, then lightly salt it. Add sugar snap peas to boiling water, and blanch for 2 minutes. Remove with a slotted spoon, and plunge immediately into ice bath. Remove sugar snap peas from ice water, and reserve. Repeat procedure for the shelled peas, blanching them for 3 minutes or until tender. Reserve.
- Step 2
Puree sugar snap peas with the milk and the cream in a blender or food processor. Pour into a large mixing bowl, and whisk in the egg. Sift flour, baking powder, sugar and salt into mixture, and whisk to combine. Coarsely puree reserved shelled peas in food processor, then fold into batter.
- Step 3
In a large ovenproof skillet over medium-high heat, melt ½ tablespoon butter. Drop tablespoonfuls of batter into pan. When edges are lightly browned, place pan in oven and bake for 1 ½ minutes. Remove from oven, and flip pancakes over gently with a spatula. Cook until bottoms are lightly browned; return to oven for another minute. Transfer to a plate lined with paper towels. Sprinkle with salt and pepper to taste. Repeat process until all batter is used.
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