These pancakes are adapted from a recipe by Domini Kemp and serve as the perfect base for turning Christmas leftovers into a nice brunch or light dinner. If your house is anything like ours, you are looking at a fridge filled with cold ham, turkey, stilton and smoked salmon guarded jealously by a cat. Christmas for us involves two Christmas dinners, one on actual Christmas hosted by my aunt and uncle, and another hosted by my family the next day. By the 27th I’m usually sick of the sight of Christmas leftovers and looking for a bit of a change. The pancakes are quick and easy to make up from ingredients you probably have around the kitchen. I made some blini sized ones with herbed whipped feta and iberico ham and brought them as canapes for pre-Christmas drinks with friends. I’ve also had them with goats cheese and leftover Christmas ham, and with turkey and stuffing as a light dinner.
Makes about 12 4-inch pancakes
For the pancakes
- 225g frozen peas
- 1 egg
- 90g plain flour
- 60ml milk
- 65 ml cream
- 1 large banana shallot, finely chopped
- 1 teaspoon lemon or lime zest
- Salt and pepper
- Cook the frozen peas for 1 minute or so in a pot of boiling water until soft.
- Submerge in cold water to cool and stop cooking.
- Meanwhile, mix the remaining ingredients together in a large bowl and whisk together to combine, seasoning well.
- Add the cooled peas and blend with a stick blender.
- It’s ok if some of the peas aren’t completely blended and have a bit of texture.
- Heat some neutral oil over medium heat in a large frying pan.
- Drop tablespoons of the batter into the frying pan (it doesn’t spread out too much and keeps a nice shape)
- Fry in batches.
- Cook for 2 or so minutes on each side until they are golden brown.
- Remove from the pan and drain on a plate lined with kitchen paper.
- Serve warm or at room temperature with your topping of choice.