Pea and Scallion Pancakes, by Diane

I love scallion pancakes, and try to get them whenever I go to a Korean restaurant. I found this recipe in Bon Appetit for scallion pancakes with spring peas, and decided to give it a try. The batter came out much thicker than it should have been, and as a result the pancakes browned too much on the outside while the middle took too long to cook. The flavor was good though, and I may try to recreate the recipe with a thinner batter.

Ingredients:

1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
1 teaspoon kosher salt plus more
3 large eggs
1 cup low-fat cottage cheese
1/4 cup all-purpose flour
2 tablespoons vegetable oil plus more for skillet
4 scallions, thinly sliced, plus more for serving
1/4 cup (1/2 stick) salted butter, melted (I skipped this since it's only a garnish and adds calories)

Directions:

 

1. If using fresh peas, cook in a small saucepan of boiling salted water until tender, about 3 minutes (if using frozen peas, do not cook). Drain. 

 

2. Purée eggs, cottage cheese, flour, 2 tablespoons oil, and 1 teaspoon salt in a blender until smooth. Transfer batter to a medium bowl and stir in peas and 4 scallions. (Batter should be thick but pourable; stir in water by tablespoonfuls if too thick).

 

3. Heat a lightly oiled large nonstick skillet over medium heat. Working in batches, add batter to skillet by 1/4-cupfuls, spreading out to 3-inch-4-inch rounds with a spoon. Cook pancakes until bubbles form on top, about 3 minutes. Flip and cook until pancakes are browned on bottom and the centers are just cooked through, about 2 minutes longer. 

 

4. Serve pancakes drizzled with butter and topped with scallions.