Pea & Parmesan Pancakes
A nutritious, colourful and fun snack using frozen peas and other everyday staples!
Easy-Peasy
These Pea & Parmesan Pancakes take no time to make, simply by using a blender or food processor to mix the batter. In fact, these are so simply to make they can turn into a nice (and yummy!) cooking activity to make with kids, or one that older kids can easily make themselves!
Using frozen baby peas and other everyday staples mean you can whip these up any day, any time. The sweet peas add nutritious goodness while also turning these pancakes a gentle and fun green colour, which kids will enjoy gobbling up!
Just a few, everyday, ingredients :)
Versatile
They are a perfect snack for toddlers, great as a lunchbox-filler or snack at home or early learning setting.
The batter can be made in advance and kept in the fridge uncooked and covered for up to 3 days, allowing you to cook just the quantity of pancakes you need at a time. Likewise, if you can cook the whole batch at once and store leftovers in the fridge for a couple of days – to be enjoyed cold or warm, or added to the lunchbox.
Delicious As Is or Dressed Up
Pea & Parmesan Pancakes can be served on their own, with a simple yoghurt dip or tomato relish. Today’s dip was plain yoghurt mixed with a little tomato concasse (peeled and deseeded tomato finely diced) and a couple of chopped fresh mint leaves.
Refreshing mint pair well with the Pea Pancakes :)
These pancakes are also delicious served as a weekend family-brunch, alongside some crispy streaky bacon and poached eggs. YUM!!!!
Pea & Parmesan Pancakes
Makes: 10 pancakes or 20-mini
Preparation time: 5 minutes
Cooking time: 10 minutes
Ingredients:
1 cup frozen Baby Peas, defrosted
¼ cup self-raising flour (or wholemeal flour + 1/8 tsp baking powder)
1 egg
¼ cup milk
2 Tbsp Parmesan, grated
25 g butter, melted (or coconut oil)
Olive oil (or alternative), for cooking
Method:
1. Place peas, self-raising flour, egg and milk in the blender or food processor. Pulse a few times for a chunkier texture or blitz further for a smoother texture. (If still too runny, add a little more flour and if too dry, add a little more milk – such as a teaspoon at a time).
2. Transfer batter to a bowl and add the Parmesan and melted butter. Mix to combine.
3. Spray or brush a non-stick frying pan with a little olive oil and drop spoonfuls of the batter. Cook for about 2-3 minutes on each side or until nicely golden and cooked through.
