Green pea pancakes with bacon
6 servings
30 minutes
Pea pancakes with bacon are a delightful dish of European cuisine that combines the tenderness of fresh peas with the crispy texture of fried bacon. The origins of this recipe can be found in rural traditions where vegetables and meat harmoniously blend in simple and hearty dishes. Bright green peas, lightly boiled and turned into a soft puree, retain their sweet flavor, while bacon adds spiciness and richness. A hint of chili spice and the aroma of thyme add depth to the taste. These pancakes are perfect for a light breakfast or cozy dinner, with creamy Greek yogurt highlighting their texture. This dish delights not only with its flavor but also with its appetizing appearance, bringing freshness and warmth to the table.
1
Prepare all the ingredients.
2
Add peas to boiling water and cook for 2 minutes. Transfer peas to ice water to preserve color. Drain in a sieve.
- Frozen green peas: 300 g
3
Remove seeds from the chili pepper and chop finely.
- Chili pepper: 1 piece
4
Cut the bacon into small pieces and fry on low heat until crispy.
- Bacon: 100 g
5
Separate a quarter of the peas and set aside. Place the remaining peas in a blender, add milk and chili pepper, and blend.
- Frozen green peas: 300 g
- Milk: 125 ml
- Chili pepper: 1 piece
6
Break an egg into another bowl, add flour with baking powder, and mix with pea puree.
- Wheat flour: 130 g
- Baking powder: 3 g
7
Add bacon and dried thyme, lightly salt, and mix again.
- Bacon: 100 g
- Thyme: to taste
- Salt: to taste
8
Add the remaining whole peas and gently stir to keep the peas intact.
- Frozen green peas: 300 g
9
Heat the pan with oil, spoon the pancakes and fry until golden brown on each side for 2-4 minutes.
- Greek yogurt: to taste
10
Transfer the pancakes from the pan to a paper towel to remove excess oil.
11
Serve pancakes with Greek yogurt.