Green Pea and Pearl Onion Pancakes plate the taste of home for our Earth Day celebration.
One good thing about living in Louisiana is the abundant number of festivals and celebrations on any given weekend.
Hello, Mardi Gras, Jazz Fest, and Saints football season!
Celebrating Earth Day fills the Pelican bill as Louisianians appreciate the importance of preserving, sustaining, and conserving our natural resources, coastlines, wetlands, forests, and wildlife habitats through environmental awareness and action to keep Louisiana beautiful while doing so.
I’m peapared for Earth Day by going green, recycling, and repurposing left over green peas and pearl onions.
Karolina Kołodziejczak on Unsplash
My “I’ve got to try this recipe!” moment came as soon as I saw the April issue of Epicurious magazine.
We eat with our eyes first, and this gorgeous peasentation featuring a vintage hotel china platter grabbed my attention.
Green Pea and Pearl Onion Pancakes make a deliciously impressive dish.
As a peaperfect pairing accompaniment, I whipped up a peppered sour cream to serve with this c’est si bon dish.
Green Pea and Pearl Onion Pancakes
Ingredients
8 ounces (1 cup) very young small early peas, drained
½ cup cooked(softened) pearl onions
1 teaspoon coarse Kosher salt
3 large eggs
1 cup low-fat cottage cheese
¼ cup all-purpose flour
2 Tablespoons vegetable oil (for recipe)
vegetable oil (for skillet)
2 green onions, thinly sliced
Here’s What You Do:
Completely drain canned early peas. Prepare the pearl onions according to package directions. Puree eggs, cottage cheese, flour, 2 tablespoons oil, and 1 teaspoon coarse kosher salt together in food processor until smooth and the thickness of pancake batter.
Pour pureed batter into mixing bowl and stir in drained peas, pearl onions, and a few green onions.
Heat oil in a large skillet over medium heat. Use a ¼ measuring cup or ice cream scoop to dip pancake batter. Pour batter into skillet, spreading into rounds. Cook pancakes until bubbles form on top.
Turn each pancake, continuing to cook until golden brown on bottom and edges slightly crisp. Top with thin sliced green onions and peppered sour cream.
