Sweet Pea Pancakes by Suzanne Goin
Suzanne Goin is one of California’s most influential chefs. She is celebrated for her market driven approach to flavours. She is a James Beard Award Winner and I love her cookbooks; Sunday Suppers at Lucques and A.O.C.
Suzanne Goin is known for taking seasonal ingredients and crafting dishes that feel both rustic and refined. This Sweet Pea Pancake recipe is a perfect example of her style: elegant but approachable. We’ve made a few adaptations for the home chef.
Why You’ll Love this Dish
Perfect for Spring: these sweet pancakes are a vibrant green and full of spring flavours
Delicate and Savory: lush topping of crab with a tangy red onion creme fraiche
Light but Rich: The flavours are refined.
Is This Recipe for You
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 18 pancakes (serves 6 as an appetizer or light lunch)
Occasion: Spring brunches, Mother’s Day or Easter, show stopper appetizers, California inspired dinner parties
What Do You Need
Fresh
- eggs
- cream
- butter
- sour cream or creme fraiche
- red onion
- lemons
- crab meat
- sugar snap peas
- parsley
- arugula or watercress
Pantry
- frozen peas
- flour
- butter
- salt and pepper
- olive oil
Prep Time
20 minutes
Cook Time
25 minutes
Serves
6
Ingredients
Sweet Pea Pancakes
- 2 cups frozen peas
- 1 large egg
- 1 large egg yolk
- 1/2 cup heavy cream
- 6 Tbsp all-purpose flour
- 1 1/2 Tbsp butter (plus extra for greasing pan)
- Salt and Pepper to taste
The Topping
- 3/4 cup sour cream or creme fraiche
- 1 Tbsp finely minced red onion
- 2 Tbsp fresh lemon juice
- 1/2 lb steamed Dungeness crab meat (I used Lobster)
- 1/2 cup thinly sliced sugar snap peas
- 2 Tbsp olive oil
- 2 Tbsp chopped fresh parsley
- 1 bunch arugula or watercress
- salt and pepper to taste
Steps
1
Sweet Pea Pancake Batter
Blanch frozen peas in boiling water for 1-2 minutes. Shock in ice water. Drain and puree in a food processor until smooth.
Add egg, egg yolk, and cream. Blend until fully combined and light green in color.
Place butter in a skillet and brown. Do not burn. As soon as it stops making a sizzling sound you want to take it off the burner.
Transfer mixture to a bowl and whisk in flour, browned butter, salt and pepper.
Let batter rest while you prepare the toppings.
2
Prepare the Topping
Mix red onion, 1 tsp lemon juice, and sour cream. Season with salt and pepper.
In a separate bowl combine crab meat, 3 Tbsp of red onion and sour cream mixture, sugar snap peas, 1 Tbsp lemon juice, 1 Tbsp olive oil and the parsley.
3
Cook the Pancakes
heat a griddle or nonstick skillet over medium heat. Grease with 1 tsp butter.
Scoop small rounds ( about 2 Tbsp) of batter onto the pan. Cook until edges are browned and pancakes are set – about 4 minutes. Flip and cook and additional 3 minutes.
Transfer to a warm plate and continue with remaining batter. ( makes about 18 pancakes)
4
Assemble the Dish
Arrange warm pea pancakes on individual plates. 3 each is ideal. Top each with a small spoonful of crab mixtures. Dollop with red onion creme fraiche. Garnish with fresh arugula or watercress; a drizzle of olive oil and a squeeze of lemon.
Tips and Tricks
Brown the butter gently until golden and nutty.
Soak the red onion in cold ice water for 5 minutes to mellow its sharpness before mixing into creme fraiche.
Make ahead tip: Pancakes can be made a few hours ahead and gently reheated on a tray in a 300 degree Fahrenheit oven.
FAQ
Can I freeze the pancakes? YES! Reheat gently in a 300 degree oven for 5-10 minutes before serving
What if I don’t like crab? This recipe would work great with poached shrimp or lobster. A herbed ricotta would be a great vegetarian version.
Can I use fresh peas instead of frozen? Absolutely. Fresh peas will provide an even better sweetness and color. You still need to blanch them the same way.
Ingredients
Sweet Pea Pancakes
- 2 cups frozen peas
- 1 large egg
- 1 large egg yolk
- 1/2 cup heavy cream
- 6 Tbsp all-purpose flour
- 1 1/2 Tbsp butter plus extra for greasing pan
- Salt and Pepper to taste
The Topping
- 3/4 cup sour cream or creme fraiche
- 1 Tbsp finely minced red onion
- 2 Tbsp fresh lemon juice
- 1/2 lb steamed Dungeness crab meat I used Lobster
- 1/2 cup thinly sliced sugar snap peas
- 2 Tbsp olive oil
- 2 Tbsp chopped fresh parsley
- 1 bunch arugula or watercress
Instructions
Sweet Pea Pancake Batter
- Blanch frozen peas in boiling water for 1-2 minutes. Shock in ice water. Drain and puree in a food processor until smooth.
- Add egg, egg yolk, and cream. Blend until fully combined and light green in color.
- Place butter in a skillet and brown. Do not burn. As soon as it stops making a sizzling sound you want to take it off the burner.
- Transfer mixture to a bowl and whisk in flour, browned butter, salt and pepper.
- Let batter rest while you prepare the toppings.
Prepare the Topping
- Mix red onion, 1 tsp lemon juice, and sour cream. Season with salt and pepper.
- In a separate bowl combine crab meat, 3 Tbsp of red onion and sour cream mixture, sugar snap peas, 1 Tbsp lemon juice, 1 Tbsp olive oil and the parsley.
- 3
Cook the Pancakes
- heat a griddle or nonstick skillet over medium heat. Grease with 1 tsp butter.
- Scoop small rounds ( about 2 Tbsp) of batter onto the pan. Cook until edges are browned and pancakes are set – about 4 minutes. Flip and cook and additional 3 minutes.
- Transfer to a warm plate and continue with remaining batter. ( makes about 18 pancakes)
- 4
Assemble the Dish
- Arrange warm pea pancakes on individual plates. 3 each is ideal. Top each with a small spoonful of crab mixtures. Dollop with red onion creme fraiche. Garnish with fresh arugula or watercress; a drizzle of olive oil and a squeeze of lemon.
Join the Conversation
This is beautiful for a dinner party. Please tag us if you made it.
Explore More
Female Chefs Who Shaped My Kitchen & Hosting Style
Julia Child’s French Apple Tart (The Easy Way!)
Easy Sticky Buns Recipe Inspired by Martha Stewart
Nancy Silverton’s Restaurant Staff Dinner; Roasted Chicken Thighs
One Comment
Comments are closed.