From chef Bill Telepan

Recipe Serves: 4

Pancake ingredients

• 4 ounces sugar snap peas, strings removed

• ½ cup shelled peas (or substitute frozen peas, thaw but do not cook)

• 2 tablespoons milk

• 1 tablespoon cream

• 1 egg

• ¼ cup flour

• ⅛ to ¼ teaspoon sugar (more if using frozen peas)

• ¼ teaspoon salt

• ½ teaspoon baking powder

• ½ teaspoon butter

Instructions

1. Preheat oven to 450°F.
2. Prepare an ice water bath. In lightly salted boiling water, add sugar snap peas and cook 2 minutes. Add to ice water until chilled, about 2 minutes. Strain and set aside.
3. If using fresh peas, add to same boiling water and cook until just tender, about 2 to 4 minutes depending on size. Transfer to ice water and chill for 2 minutes. Strain and set aside.
4. In a blender, purée sugar snap peas with milk and cream. Transfer to a mixing bowl. Mix in the egg. Add flour, sugar, salt and baking powder. Purée the shelled peas in food processor and mix into batter.
5. Melt butter in a medium ovenproof non-stick pan over high heat. Swirl butter around pan. Use 2 tablespoons of batter to form a pancake 3 inches in diameter. Cook two at a time. When the edges start to lightly brown, about 1 to 2 minutes, place in oven for 2 minutes. Flip the pancakes and return to oven until lightly brown, about 4 minutes. Repeat with remaining batter. Keep pancakes warm.

Topping ingredients

• 1 pound fresh peas, shell on (1 ½ cups shelled)

• ½ pound sugar snap peas, strings removed and cut into 3 pieces on the bias (1 ½ cups)

• 3 tablespoons butter

• 4 ounces vegetable stock or water (½ cup)

• 1 ounce pea leaves (can be difficult to find)

• 2 teaspoons finely sliced mint

• Salt

Instructions

1. To prepare the peas, cook for 30 seconds in lightly salted boiling water, remove and place in ice water to chill for 2 minutes. Drain and set aside.
2. Place snap peas, butter, stock and a pinch of salt in a pot and bring to a boil over high heat. Add the peas and pea leaves and reduce to glaze, about 3 to 5 minutes. Salt to taste and spoon over pancakes. Sprinkle with sliced mint.