Spring Pea Pancakes

Light and fluffy pea pancakes drizzled with fresh lemon juice.



  • 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)


  1. Whisk eggs, 2 tablespoons olive oil, lemon juice, ricotta cheese, flour and salt.
  2. Add peas and a scallions and mix well.
  3. In a large pan over medium heat, add olive oil.
  4. 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).
  5. Cook on each side for 2-3 minutes, until the pancakes are golden brown.
  6. Transfer to a plate and serve with lemon wedges or a drizzle of balsamic vinegar.

Keywords: recipe, brunch, crepes

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