Recipe: Sweet Pea and Leek Pancakes

Here at the farm, one of the surest flavors of spring are the peas – English or snap, they are the essence of the new season.  Although great just on their own (or, as we did last night – in a medley with fava beans), here’s another great idea for how to enjoy the harvest.  The recipe is from food52, and as usual you can see the original webpage by clicking on the picture.

Sweet Pea and Leek Pancakes

Photo credit: James Ransom


 Author Notes: These were inspired by the pea pancakes served at Schmidt’s (a German eatery in SF’s Mission District) and the leek fritters from Yotam Ottolenghi’s cookbook Plenty; I developed the recipe for my food blog. Make smaller pancakes for a canapé-sized bite (just slice the leeks a little thinner) and substitute one cup of frozen peas if they’re out of season.

Food52 Review: A wonderful springtime pancake full of green vegetables, herbs and earthy flavor. Start by sauteeing some leeks, dill and turmeric for a golden hue, then make a light batter and fold in the star ingredient- English peas. These are tasty and light on their own, or add some yogurt as Kate @ Scarpetta Dolcetto suggests.


  • 3/4 pound English peas, in their pods
  • 3 large leeks (about 1/2 lb after trimming)
  • 1/2 cup shallots, finely chopped
  • 1/2 cup flat-leaf parsley, chopped
  • 3/4 teaspoon dried coriander
  • 1/4 teaspoon tumeric
  • 1 teaspoon dried dill
  • 1.25 teaspoons salt, divided
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 egg
  • 1/3 cup milk, room temperature
  • 3 tablespoons butter, melted
  • 5 tablespoons olive oil, divided


  1. Shell the peas and set aside. To prep the leeks, discard the green leafy tops and dark green stalks. Slice the leeks into 1? slices and rinse well in a colander to remove any silt.
  2. Heat 3 tablespoons of olive oil in a large sauté pan over medium heat. Add the leeks (don’t worry about drying them off) and shallots and season with 3/4 tsp salt; cook, stirring occasionally, for 10 minutes until softened.
  3. Add the peas, parsley and dried spices to the leek mixture. Cook for 5-8 minutes, smashing with a wooden spoon or potato masher until about 1/3 of the peas are mashed. Let cool a bit.
  4. In a large bowl, whisk the flour, baking powder, remaining 1/2 tsp salt, eggs, milk and butter together to make a batter. Fold in the vegetable mixture to combine.
  5. Wipe down the sauté pan with a paper towel and heat the remaining 2 tablespoons oil over medium heat. Spoon half of the batter into four large fritters and fry, about 2-3 minutes per side, until golden browned and crisp. Transfer to a plate lined with paper towels and keep warm. Serve with Greek yogurt or crème fraîche and smoked salmon, if desired.


  • Serves 4

–posted by Steven


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