You might think that pea shoot microgreens are just a garnish on this dish, but you’d be wrong.
They’re blended up and incorporated into the batter itself. Along with chives and other ingredients to give it a unique savory taste that you wouldn’t normally expect from a pancake.
They’re tasty enough to eat any time of day!
Think of these pea-infused savory pancakes as a blank canvas ready to welcome all sorts of toppings such as smoked fish, a slick of hummus, or even just melted butter. And don’t forget to sprinkle on some additional pea shoots.
In food processor or blender, blend together eggs, cottage cheese, oil, flour, garlic, lemon zest, and salt. Pulse in pea shoots and chives.
Heat lightly greased skillet over medium heat. Working in batches, add batter 1/4 cup (60 mL) at a time to pan and cook pancakes until bubbles form on top, about 2 to 3 minutes. Flip and cook until pancakes are browned on bottom and centers are just cooked through, about 1 minute longer. Let pancakes cool on metal rack while you prepare remaining batter. You should get at least 10 pancakes.