Green, fresh and utterly delicious. These pancakes are perfect for warm spring and hot summer days. To freshen up your mornings, serve them warm with home-made chilled cream made of yogurt and chopped cucumber, spiced with dill or mint (or both), some lemon zest, and seasoned with salt and pepper. Or enjoy them as a light snack, brunch or lunch. Remainder: if you are using fresh peas don’t forget to cook them beforehand.
1/2 cup all-purpose flour
1 teaspoon salt
1 cup peas (fresh or canned)
3 large eggs
1/2 cup sour cream
4 oz cheese (I used cottage cheese)
2 tablespoons oil
Pour water in a small saucepan, add some salt and bring it to boil. Pour the peas and cook about 3-4 minutes.
Place the flour, eggs, sour cream, cheese, salt, flour and oil in a blender and mix until completely smooth. Transfer to a bowl and add the cooked and drained peas.
Heat a skillet over medium-high heat. Pour 1/4 cup measure of the batter per pancake onto the skillet. Cook for about 3 minutes until golden brown, then flip on the opposite side and cook for another minute or so.