I’ve got a confession: I’m a lazy blogger. There, I said it.
Considering how much I cook (I cook most days), I should be blogging a lot more often than I do – but I don’t. Mainly because it takes time to set up a “proper” photograph for the blog.. and I am usually hungry. This is coming from someone who doesn’t even set up a proper backdrop with props like a lot of the other amazing bloggers out there.
Which is why instagram is brilliant for someone like me – I snap a quick photo of the dish (ok, sometimes two or three photos), and voila, time to eat! A few people have said that I should do recipe ‘mini posts’ based on my instagram photos… and after thinking about it, I think it makes a lot of sense. So here goes! Photo is taken straight from instagram, with no further editing done. Simples. ( If you want to see more instagram photos, do follow me @breadetbutter – and if you see something you like, give me a shout and I’ll try to post a recipe here on the blog if possible. )
Pea & spelt pancakes
Makes 8 pancakes (approximately 3.5 inches wide)
For the pancakes:
- 250g peas
- 2 tbsp milk
- 5 tbsp spelt flour
- 1/2 tsp baking soda
- Pepper and salt, to taste (I use just under 1/2 teaspoon of each)
- 3 eggwhites
- Smoked salmon
- Greek yogurt (I usually add a squeeze of lemon juice to the yogurt)
- Chives, cut finely (alternatively, use dill)
1. Cook peas in salted, boiling water for 2-3 minutes, or until they are tender. Take care to not overcook them/let them turn mushy. Remove the peas from the pot and place in a medium sized bowl.
2. Add milk to the peas, then roughly mash the peas. You can use a potato masher, fork, handheld blender, or even a food processor. I like having bits of peas to bite into, so I don’t mash it finely.
3. Add the flour, baking soda, pepper, and salt to the bowl containing the mashed peas. Stir with a spatula/spoon until the mixture is well combined. Set aside.
4. In a clean bowl, whisk the eggwhites until stiff peaks form.
5. Fold the eggwhites into the pea mixture in two batches. It’s alright to have a few small lumps of eggwhites running through the batter, it’s better than overmixing!
6. Heat a lightly oiled non-stick pan over medium heat. Pour 1/3 cup of pancake batter into the pan. Flip the pancake when you start to see bubbles on the surface, or when the edges start to dry up.
7. Repeat with remaining pancake batter, until all batter is used up.
8. Serve with smoked salmon, greek yogurt and chives.