We all like to treat ourselves from time to time, whether it is with a hot bubble bath, a bottle of perfume, a square or two of chocolate…. or, if you are like me, it’s every Saturday morning with a scrummy breakfast to set me up for the day ahead.
Last week, I only had three eggs and a few slices of bread and really didn’t fancy scrambled or poached eggs on toast (BORING), so I had a root around in my freezer and cupboards and came up with this. It is meat free, contains one of your five a day and is really simple to make! I hope you enjoy it as much as I did!
You will need
- 1/2 bag of frozen peas (or equivalent in tinned/fresh peas)
- 2/3 eggs
- 3 spoonfuls of plain white flour
- 2 cloves of garlic
- Knob of butter
- Handful of grated cheddar
- 2/3 tablespoons of pesto (optional)
- Fresh thyme and dried chilli flakes for seasoning (optional).
1. Firstly, pour the peas into pre-boiled water and boil on the stove for about 3/4 minutes, (if you are using tinned peas skip this step). Once they are ready, drain and transfer into a large mixing bowl. Save a small handful of peas and put these aside for later.
2. Next, crush and roughly chop the garlic and add to the bowl of peas, along with the eggs and pesto.Use a fork to mix the eggs and pesto into the peas.
3. Then, using a hand blender, mix all of the ingredients together, turning the peas into a paste. Add the flour slowly whilst you do this to ensure it is properly mixed in. Now throw in the grated cheese and the peas that you put aside, (these will give lovely ‘pop in your mouth’ texture to your pancakes).
4. Next, heat the butter in a frying pan and drop a large blob of the mix into the pan, (it may need flattening down with a spatula at this stage). Fry on both sides until golden. Continue to do this until you have used all of the batter.
5. Sprinkle sprigs of thyme, crushed dried chilli and black pepper over the pancakes and serve with a piece of toast for added crunch. I also drizzled a little home-made Caesar dressing to mine.