Pilita's Pea Pancakes with Savory Filling

These delightful pea pancakes are a wonderful twist on the classic pancake, offering a nutritious and flavorful experience. Made from pea flour, they have a distinct taste and texture that pairs perfectly with a savory filling. The filling consists of fresh cheese or ricotta, smoked chicken, and finely chopped leeks, creating a deliciously creamy and smoky filling. These pancakes are a great option for breakfast, lunch, or even a light dinner. They are easy to prepare, require simple ingredients, and can be customized to fit different dietary preferences. The combination of flavors and textures make for a satisfying meal that is both comforting and healthy. The vibrant green color of the pea pancakes also adds a visually appealing element to the dish. Whether you are a fan of savory pancakes or looking to try something new, this recipe is sure to impress. Enjoy these pancakes on their own or with your favorite dipping sauce for an added burst of flavor.

Ingredients

For the Pancakes:

150 g pea flour
450 ml water
1 egg
2 tablespoons olive oil
Salt

For the Filling:

200 g fresh cheese or ricotta
150 g smoked chicken
2-3 tablespoons cream
Leeks
Salt, pepper

Preparation Time

Total: 30 minutes

Step-by-Step Instruction

Crack the egg into a mixing bowl and beat it lightly.
Gradually add the pea flour into the bowl, followed by the water, mixing until the batter is smooth.
Stir in the olive oil and a pinch of salt, adjusting to taste.
Heat a non-stick pan over medium heat and lightly oil it.
Pour a ladle of batter into the pan, swirling it to form a thin, even layer.
Cook the pancake until bubbles form on the surface, then flip it to cook the other side until golden.
Repeat with the remaining batter, stacking the cooked pancakes on a plate to cool.
To prepare the filling, combine the fresh cheese or ricotta with cream in a bowl.
Dice the smoked chicken into small pieces and add it to the cheese mixture.
Finely chop the leeks and incorporate them into the filling.
Season the mixture with salt and freshly ground pepper to taste.
Take a cooled pancake and spoon a generous amount of filling along the center.
Fold the pancake over the filling, creating a neat roll.
Repeat with the remaining pancakes and filling.
Arrange the filled pancakes on a serving platter.
Optionally, garnish with chopped herbs or a sprinkle of cheese.
Serve the pancakes warm or at room temperature for the best flavor.
Accompany with a side salad or fresh vegetables for a balanced meal.
Consider adding a drizzle of olive oil or lemon juice for extra zest.
These pancakes can also be made ahead and refrigerated, then reheated gently before serving.

Tips

Substitution: You can use chickpea flour as an alternative to pea flour.
Filling Variety: Experiment by adding other vegetables like spinach or mushrooms.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Crispy Finish: For a crispy texture, lightly fry the filled pancakes in a pan before serving.

Nutritions

Calories: 350 per serving
Protein: 14 g
Fats: 15 g
Carbs: 38 g

Variations

For a vegetarian version, replace smoked chicken with grilled mushrooms or tofu.
Gluten-free option can be achieved by ensuring all ingredients, including spices, are certified gluten-free.

Serving Suggestions

Pair with a mixed green salad and vinaigrette.
Serve with a dollop of Greek yogurt or sour cream on the side.
Add a sprinkle of fresh herbs like parsley or dill for extra flavor.

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