4 ounces sugar snap peas, strings removed
½ cup shelled peas (or substitute frozen peas, thaw but do not cook)
2 tablespoons milk
1 tablespoon cream
¼ cup flour
⅛ to ¼ teaspoon sugar (more if using frozen peas)
¼ teaspoon salt
½ teaspoon baking powder
½ teaspoon butter
Preheat oven to 450°F.
Prepare an ice water bath. In lightly salted boiling water, add sugar snap peas and cook 2 minutes. Add to ice water until chilled, about 2 minutes. Strain and set aside.
If using fresh peas, add to same boiling water and cook until just tender, about 2 to 4 minutes depending on size. Transfer to ice water and chill for 2 minutes. Strain and set aside.
In a blender, purée sugar snap peas with milk and cream. Transfer to a mixing bowl. Mix in the egg. Add flour, sugar, salt and baking powder. Purée the shelled peas in food processor and mix into batter.
Melt butter in a medium ovenproof non-stick pan over high heat. Swirl butter around pan. Use 2 tablespoons of batter to form a pancake 3 inches in diameter. Cook two at a time. When the edges start to lightly brown, about 1 to 2 minutes, place in oven for 2 minutes. Flip the pancakes and return to oven until lightly brown, about 4 minutes. Repeat with remaining batter. Keep pancakes warm.
1 pound fresh peas, shell on (1 ½ cups shelled)
½ pound sugar snap peas, strings removed and cut into 3 pieces on the bias (1 ½ cups)
3 tablespoons butter
4 ounces vegetable stock or water (½ cup)
1 ounce pea leaves (can be difficult to find)
2 teaspoons finely sliced mint
To prepare the peas, cook for 30 seconds in lightly salted boiling water, remove and place in ice water to chill for 2 minutes. Drain and set aside.
Place snap peas, butter, stock and a pinch of salt in a pot and bring to a boil over high heat. Add the peas and pea leaves and reduce to glaze, about 3 to 5 minutes. Salt to taste and spoon over pancakes. Sprinkle with sliced mint.