Lake Superior CSA

Pea Pancakes with Bodin's Smoked Salmon


Sundays are all about pancakes around here. I have a sourdough starter in the fridge that needs a reboot once a week and while sourdough bread is good, sourdough pancakes are even better (and easier). Sometimes though, I want to shake it up and make savory/non-sourdough pancakes and these pancakes fit the bill. They are a hybrid of a crepe and a pancake so cook them thoroughly on one side before gingerly flipping them to finish cooking. 


A few weeks ago, I happened upon a farmstead outside of Stevens Point that had fresh peas for sale and since fresh peas are one of my favorite things in the world, I bought 10 pounds (which is, in case you're wondering, a lot of peas). Peas were the inspiration for quite a few meals and these pancakes were no exception -- peas, dill, and smoked salmon are the foundation for one of my  favorite pasta dishes (recipe here) and they are now the foundation for one of my favorite savory pancake recipes. 


The good news about a) living in northern WI where our growing season is later than most points south and b) I travel south frequently is that I get to enjoy pea/tomato/garlic season a little earlier and a little later than most folks. Peas should be just coming into season up here -- keep your peeled for them (you can also use frozen peas) and make these pancakes with some Sassy Nanny feta, Bodin's smoked salmon, and River Road Farm's garlic scapes on a Sunday morning. You won't regret it! 


Pea Pancakes with Bodin's Smoked Salmon

1 cup fresh or frozen peas
3 large eggs
1 cup cottage cheese
4 green onions, chopped
1/2 cup Sassy Nanny feta, crumbled
1/2 cup all-purpose flour
1/4 cup buttermilk
2 tablespoons dill, chopped, plus extra for garnish
1 teaspoon kosher salt
1/4 teaspoon cayenne
6 tablespoons butter, divided
1/4 pound of Bodin's smoked salmon

Garlic Scape Butter

1/2 cup butter
1 teaspoon garlic scapes, minced
1/2 teaspoon lemon juice, freshly squeezed
1/2 teaspoon dill
Salt and pepper, to taste

Place the butter, garlic scapes, lemon juice, and dill in a small saucepan and heat over medium heat until melted. Set aside. 

If using fresh peas, cook in a small saucepan of boiling salted water until tender, about 3 minutes (if using frozen peas, do not cook). Drain.

Purée eggs, green onions, cottage cheese, buttermilk, feta, flour, 2 tablespoons butter, dill, salt, and cayenne in a blender until smooth. Transfer batter to a medium bowl and stir in peas. (Batter should be thick but pourable; stir in water by tablespoonfuls if too thick).

Heat 2 tablespoons of butter in a large skillet over medium heat. Working in batches, add batter to skillet by 1/4-cupfuls. Cook pancakes until bubbles form on top, about 3 minutes. Carefully flip and cook until pancakes are browned on bottom and the centers are just cooked through, about 2 minutes longer.

Serve pancakes drizzled with scape butter and topped with smoked salmon and fresh dill.