Pancakes with peas

A delicious way to serve peas…in pancakes drizzled with butter. Although, I like to top mine with some Greek yoghurt instead of butter.

INGREDIENTS

3 large eggs

250g low-fat cottage cheese

35g plain flour

2 tablespoons vegetable oil

1/2 teaspoon salt

155g frozen peas, thawed and drained

90g unsalted butter, melted

INGREDIENTS FOR ADULTS

2 spring onions, thinly sliced, plus extra to serve

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

greek-style yoghurt, to serve

METHOD

Combine the eggs, cottage cheese, flour, vegetable oil and salt in a blender and process until smooth. Transfer to a bowl and stir in the peas.

Divide the mixture into two bowls.

DISH ONE

Heat a large non-stick frying pan over a low heat and add half a teaspoon of the melted butter. Use a ladle to scoop the pancake mixture into the pan. Cook the pancake for about 3 minutes, or until it starts to bubble on top. Turn and cook on the other side for 2 minutes, or until browned and cooked through. Repeat with the remaining batter.

Drizzle with a little melted butter and serve to the kids.

DISH TWO

Mix the spring onions, coriander and cumin through the other bowl of batter.

Heat a large non-stick frying pan over a low heat and add half a teaspoon of the melted butter. Use a ladle to scoop the pancake mixture into the pan. Cook the pancake for about 3 minutes, or until it starts to bubble on top. Turn and cook on the other side for 2 minutes, or until just browned and cooked through. Repeat with the remaining batter.

Scatter over some spring onions and serve with a dollop of yoghurt.

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