Up you pancake game with these delicious savoury hot cakes. They make a delicious brunch or a light lunch, served with some salad on the side. Though this isn’t compltely faff free, the airy pancakes are really light and fluffy and very much the little extra effort. We had ours for breakfast with lashings of hot sauce and pickled jalapenos, as you do….

More in pancakes: Bulgarian Crêpe pancakes – Palachinki | Summer Nectarine Buttermilk Pancakes | Large, Fluffy Pancakes with Pancetta & Maple

Pea, avocado and ricotta hot cakes with poached eggs

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Serves 4 | Prep 15 mins | Cook 15 mins
A little effort | Vegetarian

You’ll need:

  • 110g frozen peas;
  • 250g ricotta;
  • 1 avocado, ½ roughly chopped and ½ sliced;
  • 100g self-raising flour;
  • 7 eggs, 3 separated;
  • 3 tbsp olive oil;
  • 75g pea shoots, to serve.

Simmer the peas in a large pan of boiling water for 2 minutes, then drain and cool under the cold tap. Drain thoroughly and tip into a small food processor with the ricotta, chopped avocado, flour and 3 egg yolks. Whizz, scraping down the sides, until smooth; season. In a separate bowl, whisk 3 egg whites until stiff, then fold through the mixture – make sure you fold carefully so to not knock the air out.

Heat the oil in a large, non-stick frying pan. Add 2 spoonfuls of the batter for each cake, flattening them slightly, and cook over a low-medium heat for 3-4 minutes on each side, until golden. You might need to do this in batches.

Meanwhile, poach the remaining 4 eggs for 3-4 minutes, until the whites are set. Drain briefly on kitchen paper and serve on the hot cakes with the pea shoots and sliced avocado.

Original recipe from Waitrose magazine, issue May 2017, available online here.

Previously posted  on this date:

== 2018 ==
*Steak & Vietnamese Noodle Salad