Hello, it is I, the perpetually preoccupied food blogger.
The good news is that I’ve been busy busy getting my cookbook finished up and it’s now off to print (both the UK and US versions!) – thank goodness! There will be more info about it later but, as it won’t be out until late June there’s not much point talking about it now. I’ve also been doing some photography jobs here n there and working on a recipe for a very cool zine which Ruby Tandoh & her girlfriend are bringing together.
I’ve been cooking pretty random stuff at the moment – I ate pasta with garlicky broccoli, olive oil and parmesan literally 3 times last week because I was feeling v uninspired. But, after looking through some cookbooks and having a little trip down to London to see my fam, I’ve got some more ideas brewing.
Also there will be lots of cake coming soon because a) RHUBARB SEASON and b) it’s my bday next week! But for now, there’s these little pea pancakes. I had the idea for these literally 2 years ago – I know because of a note on my phone which I recently rediscovered. They’re pancakes only in shape, with the texture of mashed potato still and slightly crispy edges. Sweet pops of peas and leek with woody thyme amp up the flavour. I ate them for dinner one night and brunch the next day! You can keep the cooked pancakes or the batter in the fridge and just re-heat/cook some up when you want.
- 300 g (10.7 oz) white, floury potatoes (about 2 medium), peeled
- 1 large leek , , halved and sliced into 3mm thick strips
- 1 tbsp olive oil , , plus extra for frying
- 100 ml (1/3 cup + 1 tbsp) vegetable stock or milk
- 2 eggs
- black pepper
- 60 g (1/2 cup) gram flour (chickpea flour/besan)
- 3 sprigs of fresh thyme , , leaves picked
- 1 tsp baking powder
- 100 g frozen petits pois , (baby peas), defrosted
- Cut the potatoes into quarters then place into a pot and cover with water, salt the water well. Place over a high heat, bring to the boil then turn down to simmer until tender (about 15-20 minutes).
- Meanwhile heat the olive oil in a large frying pan over a medium heat. Once hot, add the leeks and a sprinkle of salt and turn the heat down to low. Cook for around 15 minutes, stirring occasionally until softened but not coloured.
- Once the potatoes have cooked, drain them and return to the pot. Mash with a potato masher or, if like me you don't have one, the back of a fork until mostly smooth. Mix in the vegetable stock/milk, the eggs, black pepper, gram flour, thyme leaves and baking powder until smooth. Fold in the cooked leek and defrosted peas.
- Wipe out the pan you were using for the leeks and return it to a medium-low heat with enough olive oil to lightly coat the base (it's helpful if you're using a non-stick frying pan here). Scoop a heaped tablespoon of batter into the pan to form one pancake. Spoon in one or two more puddles of batter, depending on the size of your pan. Leave to cook until dark golden underneath then use a metal spatula to swiftly flip each one over - this can take as bit of practice as the batter doesn't have the gluten to hold it together, thus you must be confident and quick when flipping! Leave to cook on the other side until dark golden too.
- Keep the pancakes warm on a baking tray in an oven at 100 C whilst you cook the remaining pancakes as before. Serve them warm with a fried eggs (& bacon if you fancy) for brunch, lunch or dinner! They're also excellent with some Cheddar cheese grated on top or some ketchup as a lil snacky.
- The cooked pancakes will keep well, covered in the fridge for a few days - just reheat them in a frying pan with a little bit of oil when you need them.