New This Month

Savory Pea Pancakes with Pea Ragout


Transform farmers' market selections into a fresh, satisfying dish featuring peas from chef Bill Telepan of Telepan restaurant in New York City.

Source: The Martha Stewart Show, March 2012


  • 1/4 teaspoon coarse salt, plus more for boiling water
  • 4 ounces sugar snap peas, strings removed
  • 1/2 cup fresh shelled or frozen thawed peas
  • 2 tablespoons milk
  • 1 tablespoon heavy cream
  • 1 large egg
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 to 1/4 teaspoon sugar
  • 2 teaspoons unsalted butter
  • Pea Ragout
  • 2 teaspoons thinly sliced mint


  1. Preheat oven to 450 degrees.

  2. Bring a large pot of lightly salted water to a boil over high heat. Prepare an ice-water bath and set aside. Add sugar snap peas to boiling water and cook for 2 minutes. Transfer to ice-water bath until chilled, about 2 minutes. Drain and set aside. If using fresh peas, add to boiling water and cook until just tender, 4 to 6 minutes; drain and transfer to ice-water bath until chilled, about 2 minutes. Drain and set aside.

  3. Place sugar snap peas and milk in the jar of a blender; blend until pureed. Transfer to a medium bowl and whisk in heavy cream and egg until well combined. Add flour, baking powder, salt, and sugar; mix to combine. Place peas in the bowl of a food processor; process until smooth. Add to medium bowl and stir to combine.

  4. Place 1 tablespoon butter in each of two large ovenproof skillets and melt over high heat. Add 2 tablespoons batter to pan to create a 3-inch-round pancake, making four pancakes per skillet. Cook until edges start to brown, 1 to 2 minutes; transfer to oven and cook 2 minutes more. Turn pancakes and return to oven until lightly browned, about 4 minutes.

  5. Place two pancakes on each of 4 serving plates. Spoon ragout over pancakes and sprinkle with sliced mint; serve.

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