I continue my quest to use several bags of "emergency flours". Today's recipe features green pea flour. Originally it was supposed to be emergency soup, but I like it much better as savory pancakes (inspiration found here). I adore the versatality of savory pancakes - you can make them thin, slather them with margarine and roll them up, you can top them with a little cream cheese and lox, you can turn them into open-faced sandwich melts, or you can turn them into little round sandwiches. I love turning them into sandwiches with a variety of fillings (chicken or salmon salad is good) and thank goodness, the girls love them this way too.
We like these savory pancakes best made with chicken broth but I sometimes I use V8 instead of broth- it makes the pancakes taste exactly like pea soup!
Savory Green Pea Pancakes
1/4 cup plain unsweetened coconut milk yogurt
1 cup chicken broth, vegetable broth or V8
1 tbsp. olive oil
1 cup green pea flour
1 1/4 tsp. baking powder
1/2 tsp. salt
Preheat a cast iron griddle over medium heat.
In a small bowl whisk together the yogurt through the olive oil. Set aside.
In a medium bowl, sift together the green pea flour, baking powder and salt. Make a well in the center. Pour the yogurt mixture into the well and stir until mostly smooth. Let the batter sit a few minutes.
Drizzle a little olive oil onto the preheated griddle. Pour the batter onto the skillet to form pancakes of the size you desire. Cook until the edges are dry and little bubbles form over the surface of the pancakes - the bottoms should be golden brown. Flip and cook on the other side and cook another minute until golden on that side as well. Remove to a plate and let cool slightly before serving warm.