Pea Pancakes

  • serves 4
Michael Smith
Michael Smith Chef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

31 Ratings
Directions for: Pea Pancakes


1 cup of frozen peas, thawed

1 large egg

1 onion, chopped

1 clove of garlic

1 Tbsp of chopped cilantro

2 Tbsp of water

2 Tbsp of oil

1 cup of chickpea

1 cup white flour

1 tsp of baking powder

1 tsp of curry powder

1 tsp of salt

2 Tbsp of oil


1. Put peas, egg, onion and garlic, cilantro, water, oil and chickpeas into the bowl of a food processor and puree.

2. Add flour, baking powder, curry powder and salt and puree until a smooth batter forms.

3. Heat a skillet over medium heat and add 2 tbsp of oil. Using a small ladle, add batter to the hot pan to make 3” pancakes. Cook on the first side until bubbles form on top, flip and cook the other side until golden brown.

See more: Side, Herbs, Eggs/Dairy, Vegetables, Indian, Fry, Quick and Easy

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