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Categories:
yogurt parsley tarragon chervil kosher salt freshly ground black pepper frozen peas egg egg yolk heavy cream all-purpose lemon zest baking powder ground cardamom cayenne pepper unsalted butter
Viewed: 27 - Published at: 2 years agoIngredients
- 3/4 c. plain, full-fat yogurt
- 2 tbsp. finely chopped parsley
- 2 tbsp. finely chopped tarragon
- 2 tbsp. finely chopped chervil
- kosher salt
- Freshly ground black pepper
- 1 1/2 c. frozen peas
- 1 large egg
- 1 large egg yolk
- 1/2 c. heavy cream
- 1/4 c. all-purpose flour
- 1 tsp. finely grated lemon zest
- 1/2 tsp. baking powder
- 1/4 tsp. ground cardamom
- 1/4 tsp. cayenne pepper
- unsalted butter
Method
- In a medium bowl, mix the yogurt with the chopped parsley, tarragon, and chervil, and season with salt and black pepper.
- Cover with plastic wrap and refrigerate the herbed yogurt until chilled, at least 15 minutes.
- The herbed yogurt can also be prepared a day ahead and refrigerated overnight.
- Meanwhile, in a medium saucepan of salted boiling water, blanch the peas until crisp-tender, about 1 minute.
- Drain well and let cool.
- Heat a large cast-iron skillet or griddle.
- Generously grease the skillet with butter.
- Spoon 1-tablespoon mounds of batter into the skillet and cook over moderate heat until lightly browned on the bottom, about 2 minutes.
- Flip the pancakes and cook for 1 to 2 minutes longer, until lightly browned and cooked through.
- Transfer the pancakes to a platter and keep warm.
- Brush the skillet with butter as needed and repeat with the remaining batter.
- Serve the warm pancakes topped with the herbed yogurt and garnished with peas and herb sprigs.Looking for vegetable recipes?
- Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
