Inspired by a breakfast I enjoyed at Bondi’s Porch and Parlour, these pancakes are green for goodness. They are very light on flour, making them soft and fluffy but they can be tricky to turn in the pan. If you prefer them more dense add more flour to the mix.
Ingredients
| 1 ½ cups | Peas, blanched in salted water and refreshed (Main) |
| 2 large | Eggs, separated (Main) |
| 3 Tbsp | Flour |
| 2 Tbsp | Chopped mint |
| 1 | Spring onion, chopped |
| ¼ tsp | Salt |
| 1 pinch | Black pepper |
| 1 dash | Oil, for frying |
| 1 small knob | Butter, for frying |
| 1 small handful | Fresh mixed herbs, I used mint, parsley, coriander, microgreens, pea shoots |
| 1 | Avocado, chopped (Main) |
| 50 g | Feta, chopped |
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Directions
- Blend 1 cup of the peas with the egg yolks, flour, mint, spring onion, salt and a good grind of black pepper until just incorporated. Stir in the ½ cup of peas.
- In a separate bowl whisk the egg whites until just stiff. Fold into the pea batter.
- Heat a large frying pan over a medium heat. Add a little oil and a knob of butter and fry spoonfuls of the mix until golden on both sides.
- Top pancakes with herbs, avocado, feta and poached eggs.
