A recent spate of springtime brunch gatherings is the inspiration behind this recipe. While gathered around the always delicious table of friends Kelvin and Joyce, we decided this recipe had to be the subject of this post.
Fresh green garlic and mint enliven these savory pancakes that have become a favorite at our house. They are a versatile side dish served alongside a breakfast meat, or on their own as the main attraction. The preparation could not be easier and the variations are vast.
Spring (or green) garlic is young, immature garlic. It looks similar to a green onion, but the green tops are flat, not round. There is a brief window for spring garlic, and many farmers are harvesting it now. The taste is a milder version of dried garlic bulbs. If you come across garlic scapes, the flower stalks of the plant, swoop in and buy them. They’re a true delicacy and would be a perfect substitute. 
This version is the mildest I make. I appreciate the delicate flavors of the spring garlic, peas and mint. That said, I also use the batter recipe as a starting point for all sorts of combinations and substitutions to create different taste profiles.
Consider making these for an easy appetizer, made into about 1-1/ 2” rounds and topped with a dollop of crème fraîche, a slice of smoked salmon or crisp bacon. They may be made up to one day in advance. Refrigerate until ready to serve. Reheat on a skillet over medium heat to restore a slightly crisp exterior.
Suggestions for substitutions:
- Asparagus for the peas. Blanch pencil sized asparagus spears, run under cold water to prevent over cooking. Slice the spears crosswise into pea-sized lengths.
- Roasted corn kernels for the peas. (Head in a Tex-Mex direction with red peppers, cilantro and jalapeño peppers!)
- Sliced green onions or shallots for the spring garlic
- Minced Italian parsley, cilantro or basil for the mint
- Feta for the Parmesan cheese
Suggestions for additions to the batter:
- Bacon, sliced into small pieces and fried crisp
- Sliced smoked salmon
- Cooked bay shrimp
- Minced jalapeño pepper
- Diced red pepper, lightly sautéed before adding to the batter
Well, you get the idea! Let your imagination be your guide. Here’s a perfect opportunity to toss in bits of this and that you might need to use…
Savory Spring Garlic and Pea Pancakes
Adapted from Bon Appétit, April 2013
Makes about 10, 4-inch round pancakes
Ingredients:
- 1 cup shelled fresh peas (from about 1 pound of pods)
- 1/ 2 teaspoon sea salt
- 3 large eggs
- 1 cup whole milk ricotta cheese
- 1/ 4 cup Parmesan cheese, finely grated
- 1/ 4 cup all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 1/ 2 cup sliced spring garlic, including some tender, green portion
- 2 tablespoons fresh mint, finely minced
Preparation:
Blanch fresh peas in a small saucepan of boiling salted water, about 1 minute. Drain and rinse under cold water to halt cooking. (If using frozen peas, skip this step.)
Purée eggs, ricotta cheese, Parmesan cheese, flour, olive oil and sea salt in a blender until smooth. Transfer batter to a medium bowl and stir in peas, garlic and mint. The batter will be thick but pourable. Add water by tablespoonfuls if too thick.
Heat a skillet over medium heat. Add a small amount of olive oil to the pan to prevent sticking. Working in batches, pour batter into skillet by 1/ 4-cupfuls, spreading out to 4” rounds with a spoon. Cook pancakes until bubbles form on top, about 3 minutes. Flip and cook until pancakes are browned on the bottom and the centers are just cooked through, about 2 minutes longer.
Serve pancakes with a smear of butter, crème fraîche or sour cream.
