Pea Pancakes with Fried Egg

My Cellar

Enjoy this spring staple in four easy recipes, sure to please. Easy-peasy.

Serves 4

2 cups (500 ml) frozen peas, blanched

6 eggs, divided

1 cup (250 ml) milk

¼ cup (60 ml) + 1 tbsp (15 ml) butter, melted, divided

3 tbsp (45 ml) finely chopped chives, divided

2 cups (500 ml) all-purpose flour

2 tsp (10 ml) salt, divided

2 tbsp (30 ml) baking powder

3 tbsp (45 ml) olive oil, plus extra for cooking pancakes

1 tbsp (15 ml) Champagne vinegar

1 tsp (5 ml) grainy mustard

salt and pepper, to taste

1 cup (250 ml) arugula (or any other salad green)

1 cup (250 ml) pea greens

2 radishes, julienned

3 oz (90 g) bacon, cut into 1-in (2.5 cm) lardons (or chop sliced bacon if you can’t buy whole piece), rendered until crisp

In a blender, pulse peas until roughly chopped. Add 2 eggs, milk, ¼ cup (60 ml) butter and 2 tbsp (30 ml) chives, pulse until combined.
In a large bowl, mix flour, salt and baking powder.
Add wet ingredients to dry ingredients and stir until just combined. Some lumps can remain.
Heat a non-stick or well-seasoned cast iron pan over medium-high heat. Add half remaining butter and 1 tbsp (15 ml) oil and heat until butter is foamy. Spoon ¼ cup (60 ml) portions of batter into pan. Cook for 3 to 4 minutes per side, or until golden brown. Repeat with remaining batter. Keep pancakes warm in oven.
Fry remaining 4 eggs as desired in remaining butter and 1 tbsp (15 ml) oil (sunny-side up is shown).
Stack pancakes on 4 plates and top each portion with a fried egg.
Mix remaining oil, vinegar, mustard and salt and pepper in a bowl. Add arugula, pea greens, radish and bacon and toss. Divide between plates.