Always check the labels of the products you use.
Method
- 1
Blanch. Heat the oven to 230 °C. Bring a lightly salted pan of water to the boil and blanch the 113 g sugar snap peas for 2 min, then chill in iced water and drain; blanch the 75 g shelled peas for about 3 min, chill and drain.
- 2
Purée. Purée the sugar snaps with the 2 tbsp milk and 1 tbsp double cream, pour into a bowl and whisk in the 1 egg.
- 3
Mix. Sift in the 30 g flour, ½ tsp baking powder, a pinch of sugar and a pinch of salt and whisk to combine, then coarsely purée the shelled peas and fold them in.
- 4
Fry. Melt 7 g butter in an ovenproof frying pan over medium-high heat and drop in tablespoons of batter.
- 5
Bake. When the edges are lightly browned, put the pan in the 230 °C oven for 1½ min.
- 6
Flip. Take the pan out, flip the pancakes gently, cook on the hob until lightly browned underneath, then return to the oven for 1 min more.
- 7
Season. Drain on kitchen paper and season with salt and pepper, then repeat with the remaining batter and butter.
Storage
These are best eaten fresh and warm, straight from the pan. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low sugars: 4.3 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 67 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- bowl of iced water
- saucepan
- slotted spoon
- blender or food processor
- large bowl
- sieve
- whisk
- large ovenproof frying pan
- spatula
- plate lined with kitchen paper
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 141 kcal |
| Protein | 4.6 g |
| Carbohydrate | 11.5 g |
| of which sugars | 2.9 g |
| of which free sugars | 0.1 g |
| Fat | 8.7 g |
| of which saturates | 5 g |
| Fibre | 2 g |
| Salt | 0.58 g |
Protein per 100 kcal
3.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
