Lily Pad Pancakes
Published by Chronicle
These bright green pancakes are sweet and full of vegetables–a tender version of a regular pancake. Inspired by a dish at a famous restaurant in New York City, these pancakes are delicate while cooking but sturdy when cool. Tell your kids that they look like lily pads and count them as they eat them. Have them jump their fingers from one to the other like a frog. Give them a small bowl of plain yogurt to dip into as they eat. The next time you make these, add some yellow curry powder to the yogurt.
Use petite green peas when possible; do not use canned peas for this recipe.
If your child won’t usually eat peas, make sure you add all the peas to the blender in the first step so they get puréed.
Makes15 silver dollar-size pancakes
Total Timeunder 30 minutes
Dietary Considerationhealthy, low saturated fat, peanut free, soy free, tree nut free, vegetarian
Mealbreakfast, kid snack
Taste and Texturesavory, sweet
- 8 ounces (about 1½ cups) frozen peas, thawed
- 2 tablespoons water
- 1 egg
- 3 tablespoons all-purpose flour
- ¼ teaspoon kosher salt
- 1/8 teaspoon baking powder
- Vegetable oil, as needed
- Butter or plain yogurt for serving
Preparation: Set aside 1/3 cup of the peas.
Add the remaining peas to a blender with the water and egg; purée until smooth.
Pour the mixture into a medium bowl and stir in the flour, salt, and baking powder and gradually mix with a fork or whisk. Stir in the reserved 1/3 cup peas; let the batter rest for 10 minutes while you clean up.
Place about 2 tablespoons of oil in a sauté pan, warm over medium heat until shimmering, and drop 1 tablespoon of batter into the pan. Gently cook for about 3 minutes, until you see bubbles forming around the edges. Flip and cook on the second side until very lightly browned. Continue until all the batter is gone. Serve warm with butter or plain yogurt.
Add in cooked bay shrimp, diced chicken, or fresh corn.
2008 Jennifer Carden