Description
Light and fluffy pea pancakes drizzled with fresh lemon juice.
Ingredients
Scale
- 3 large eggs
- 2 tablespoons olive oil (plus extra for for frying)
- 1 teaspoon lemon juice
- 1 cup low fat ricotta cheese
- 1/4 cup all-purpose flour
- pinch of salt
- 1 cup fresh peas – or frozen peas (thawed)
- 2 scallions (sliced into thin strips)
- lemon wedges or balsamic vinegar (for serving)
Instructions
- Whisk eggs, 2 tablespoons olive oil, lemon juice, ricotta cheese, flour and salt.
- Add peas and a scallions and mix well.
- In a large pan over medium heat, add olive oil.
- When the oil is hot, add batter to skillet (about 1/4 cup per pancake), spreading the batter into mini pancakes. Be careful not to overcrowd the pan as this lowers the temperature of the pan (2-4 pancakes per batch is good).
- Cook on each side for 2-3 minutes, until the pancakes are golden brown.
- Transfer to a plate and serve with lemon wedges or a drizzle of balsamic vinegar.
Nutrition
- Serving Size: 1 pancake
- Calories: 170
- Sugar: 1.5 g
- Sodium: 101.3 mg
- Fat: 10.5 g
- Saturated Fat: 3.5 g
- Carbohydrates: 9.6 g
- Fiber: 1.2 g
- Protein: 9.6 g
- Cholesterol: 105.8 mg
