Pea & Scallion Pancakes
Recipe type: Breakfast, Brunch, Lunch, Appetizer
Cuisine: Spring
Prep time: 
Cook time: 
Total time: 
Serves: 4
These pancakes are good on their own or with eggs. I think they'd be down-right adorable served as an appetizer if you made them silver dollar sized and topped them with a tiny piece of smoked salmon and a fried quail egg...
  • 1 c. Cottage Cheese
  • 3 Eggs
  • ½ tsp. Kosher Salt
  • ¼ c. All-Purpose Flour
  • 2 Tbsp. Extra Virgin Olive Oil
  • 1 c. frozen Peas, thawed
  • about 8 Scallions, white and light green parts thinly sliced, divided
  • 1-2 Tbsp. Butter, for cooking the pancakes
  1. Place the cottage cheese, eggs, salt, flour, and oil in a blender and process until smooth (Or you can place these ingredients in a medium bowl and blend with an immersion blender--that's what I did). Stir in the peas and half of the sliced scallions.
  2. Place a non-stick griddle over medium heat and melt a little pat of butter. Once the griddle is hot, pour out 4 pancakes. Each pancake should be a scant ¼ c. of batter and 3-4 inch across. Cook until the tops begin to bubble, 3-4 minutes. Flip and cook until the other side has browned and the centers are cooked through, another 2-3 minutes. Transfer to a warm plate, sprinkle with a few of the remaining scallions, and serve.
  3. If you are cooking off the whole bowl of batter, keep the pancakes in a warm oven, loosely tented with foil, while you cook the rest. Any leftover batter keeps well in the refrigerator for several days--you may need to stir in a Tbsp. of milk to loosen the mixture before using.
Recipe by strawberryplum at