The recipe that follows is a variation of my previous recipe, for corn-pesto pancakes. Here I’ve used peas instead of the corn, replaced the cornmeal with whole wheat flour and desiccated unsweetened coconut, and the citrus in the pesto was replaced with pickled cherry peppers.
Obviously, the result is quite different, yet similar in the wonderful flavors and ease of preparation.
I’m sure you’ll think the same once you’ll prepare these tasty pancakes.
* I prefer not to add cheese to the pesto, as it keeps better without it. The cheese can be added before using, though here I didn’t add any.
* Any other homemade pesto, or good quality store bought, can be used instead of the one suggested here.
* The addition of desiccated coconut may seem odd, but adds wonderful subtle flavor and texture, and for the health conscious, some extra fiber. I urge you not to skip it. I will no doubt use it again in other pancakes I’ll be making, sweet versions included.
* I’ve used frozen peas and pearl onions mix. If you can’t find this specific combination, use frozen peas with the addition of a bit of cooked or gently fried onions.
* Leftover pesto can keep, in an airtight container in the fridge, for up to two weeks. (Place plastic wrap directly on top to keep the green color.)
Makes: 2 cups pesto, 12 medium pancakes
Prep time: pesto: 15 minutes, pancakes: 15 minutes
Frying time: 15 minutes
For the almond cherry pepper pesto:
3 cups basil leaves
3 cloves garlic
5 pickled mild cherry peppers
1 Tbs salt
½ tsp freshly ground black pepper
1/3 cup olive oil
½ cup slivered almonds
For the pancakes:
1 L egg
½ cup milk
½ tsp salt
¼ tsp freshly ground black pepper
1 Tbs oil
1/3 cup almond cherry pepper pesto
1/3 cup whole wheat flour
1/3 cup desiccated unsweetened coconut
1 tsp baking powder
1 cup frozen peas and pearl onions, thawed
Oil for frying
For serving suggestions: fresh goat cheese, pickled cherry peppers, poached eggs (see THIS RECIPE for instructions if needed), crispy bacon
1. The pesto: place all the ingredients in a food processor bowl, fitted with the metal blade. Blend to a fairly coarse consistency, scraping the sides of bowl a few times. Keep 1/3 cup at room temperature for the recipe. Transfer the rest to an airtight container and keep in the fridge for up to two weeks.
2. The pancakes: in a large bowl, whisk the egg with the milk. Add the salt, pepper, oil and pesto and whisk again. Add the flour, coconut and baking powder and mix well. Add the peas and pearl onions and mix gently.
3. Pour oil for shallow frying into a large pan and heat over medium flame. Pour about ¼ cup portions of the mixture to the pan and fry until the pancakes are golden on both sides, adding oil if needed. Transfer to a work surface lined with paper towels, to absorb extra oil.
4. Serve warm, as is, or with the serving suggestions mentioned above.