Heirloom Pea Pancakes Recipes

CHICKPEA PANCAKE

Steps:

• Blend 1 1/2 cups water, 1 cup chickpea flour, 2 tablespoons olive oil and 3/4 teaspoon kosher salt in a blender. Let rest 15 minutes, then skim off the foam. Heat 2 tablespoons olive oil in a medium ovenproof nonstick skillet over high heat. Pour in the batter and cook until the bottom is set, 2 minutes. Sprinkle with sesame seeds and crushed coriander and cumin seeds. Bake at 425 degrees F until the pancake springs back when pressed, 20 minutes. Sprinkle with flaky salt.

CRISPY CHICKPEA PANCAKES WITH ROASTED MUSHROOM SALAD

Steps:

• Make the pancake batter: Pour the warm water into a large mixing bowl and gradually whisk in the chickpea flour in small amounts to avoid lumps. Add the salt, pepper and 2 tablespoons oil, and whisk again until smooth. The batter should be the consistency of heavy cream. If it's too thick, whisk in more warm water, 1 tablespoon at a time. If the batter is lumpy, use an immersion blender or blender to get it nice and smooth. Set the batter aside at room temperature for about 2 hours.
• Make the topping: Position racks near the top and bottom of the oven, and heat oven to 450 degrees. Roughly chop or tear the mushrooms and toss with 2 tablespoons oil and the kosher salt on a sheet pan. Spread the mushrooms in an even layer and roast on the top rack for about 20 minutes, or until lightly browned, mixing the mushrooms midway so they cook evenly.
• Meanwhile, make the pancakes: Heat 2 tablespoons oil in an 8- or 9-inch frying pan with an ovenproof handle over medium. When the oil is hot, swirl it to evenly coat the bottom of the pan and pour in half the chickpea batter. It should be about ¼ inch deep. When the bottom is set, after about 1 minute, slide the pan onto the lower oven rack and bake for about 10 minutes, or until the edges are golden brown and crisp, but the center is still tender. Use a spatula to release the edges and slide it onto a cutting board. Repeat with the remaining 2 tablespoons oil and the remaining batter.
• Tear the radicchio leaves into bite-size pieces, then add to the sheet pan of slightly cooled mushrooms along with the vinegar and remaining tablespoon oil. Season with the flaky salt and black pepper, and mix well. Cut the pancakes into squares, transfer to serving plates, top with the mushroom mix and eat while still warm.

HEIRLOOM PEA PANCAKES

Steps:

• Preheat oven to 450 degrees. Fill a bowl with ice water. Bring a pot of water to a boil, then lightly salt it. Add sugar snap peas to boiling water, and blanch for 2 minutes. Remove with a slotted spoon, and plunge immediately into ice bath. Remove sugar snap peas from ice water, and reserve. Repeat procedure for the shelled peas, blanching them for 3 minutes or until tender. Reserve.
• Puree sugar snap peas with the milk and the cream in a blender or food processor. Pour into a large mixing bowl, and whisk in the egg. Sift flour, baking powder, sugar and salt into mixture, and whisk to combine. Coarsely puree reserved shelled peas in food processor, then fold into batter.
• In a large ovenproof skillet over medium-high heat, melt 1/2 tablespoon butter. Drop tablespoonfuls of batter into pan. When edges are lightly browned, place pan in oven and bake for 1 1/2 minutes. Remove from oven, and flip pancakes over gently with a spatula. Cook until bottoms are lightly browned; return to oven for another minute. Transfer to a plate lined with paper towels. Sprinkle with salt and pepper to taste. Repeat process until all batter is used.