Happy Pancake’s day! Well, pancakes are always a great idea indeed. Are you more a sweet or savoury pancake person? As for today, I feel more savoury. I decided to try out this recipe I have been thinking for a while now, and it came out just great. Give a go to these Peas Pancake with Burrata and Pistachio Pesto.
I made some homemade pistachio pesto, following the recipe of my sweet canadian friends @wordly.kitchens. Rita and Sonia are some great friends I made while going on with this adventure. When I saw their pesto pictures I was drooling. I had to give it a go. They added garlic, which I can’t use as my stomach doesn’t quite like it, but probably this pesto tastes even better with it.
These pancake are so fluffy and flawless. The cold burrata melts with the warm pancakes, it’s just a pleasure for the palate. They’re high protein and low fat, which is great for your health, apparently! I decided to add some salmon (for myself) and ham (for the hubby) to get a bit more saltiness, but it can be omitted, of course. These are the perfect meal after- or before- a busy day.
“Maybe love was a woman feeding him pancakes. Maybe it was someone sitting across from him sipping orange juice just to please him.”
Christine Feehan, Water Bound
Incredibly Fluffy – and High Protein – Peas Pancake with Burrata and Pistachio Pesto
Equipment
- frying pan
- electric blender
- Bowl
Ingredients
- 350 gr Peas Frozen or Fresh, I used frozen
- 15 gr Chickpeas Flour Gram Flour
- 20 gr Buckwheat Flour
- 300 gr Eggs White
- 100 ml Milk
- 1 tsp Bicarbonate of Soda
- 1/2 Lemon Juice
- to taste taste Salt and Pepper
- as required Butter for the frying pan
For the Filling
- 125 gr Burrata
- 50 gr Smoked Salmon
- 50 gr Ham
For the Pistachios Pesto
- 1/2 cup Pistachios
- as required Avocado or Pistachio Oil
- 10 gr Grana Padano
- 10 gr Pecorino Romano
- to taste Basil
- to taste Lemon Juice
Instructions
- First of all, let's start from making the pesto. Add the pistachios to an electric blender with a couple of tablespoons of oil and blend it together. Add the cheese, the basil and blend again until homogeneous. Add more oil te reach the desidered consistency. Put aside, you can store it in a clean and sterile jar.
- Cook the peas on a frying pan, until tender and blend them. In a bowl, add the blended peas, the flours and the egg whites and stir well until combined. Add some milk if the mixture results too dense.
- Add Salt and Pepper, and the bicarbonate of soda with the Lemon juice. Mix well. You won't taste the lemon in your pancakes, but it reacts with the bicarbonate of soda and make the pancake really fluffy. Leave The mixture to rest for 5-10 min.
- Heat a non-stick frying pan over a medium heat and add a knob of butter or some olive oil. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). Wait until the top of the pancake begins to bubble, it should take 6-7 min. Turn it over and cook until both sides are golden brown.
- Repeat until all the batter is used up. You can keep the pancakes warm in a low oven. Pile them up, alternating a pancake with some burrata and either salmon or ham. Top with the Pistachio Pesto.
Nutrition Facts
2 servings per container
Calories436
- Amount Per Serving% Daily Value *
- Total Fat
15.2g
24%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
26.3g
9%
- Dietary Fiber 2.5g 10%
- Sugars 0.8g
- Protein 44.1g 89%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
