Snap Pea Pancakes with Chorizo

By Jarr315

Ingredients

• 4 ounces sugar snap peas
• 1 cup shelled fresh green peas, or frozen
• 3 tablespoons half & half
• 1 egg
• 4 tablespoons flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon sugar
• salt to taste

Details

Adapted from zencancook.com

Preparation

Step 1

For the pea pancakes:

Blanch the sugar snaps in a pot of salted boiling water, transfer to an ice bath and drain.
Repeat the same step for the shelled peas and mash them with a fork.
In a blender, combine the snap peas, and half & half and process until smooth.
Add the egg, the flour, the baking powder, sugar and a pinch of salt and process for 15 seconds more.
Transfer mixture to a medium bowl and fold in the mashed peas.
Melt some butter in a large skillet over medium-high heat and drop tablespoons of batter into the pan. Flip the pancakes when lightly brown and finish cooking. Transfer to paper towels and keep warm.