Pea Pancakes With Onions - A Step By Step Recipe With A Photo

Who has not tried pea pancakes, urgently cook! These are the most delicate, soft flat cakes served with fried onions or sour cream. Today I will show you how to make pea pancakes with onions.

Cooking description:

In the product table, I indicated everything you need for the classic recipe, with one exception: instead of water, I will use kefir, this replacement will make the pancakes even tastier! And if just fried onion does not suit you, I suggest making confiture from it and serving it with pea pancakes. How to do it? I tell you: cut the onion into half rings and fry in a mixture of vegetable and butter. When the onion becomes transparent, pour in 2 tablespoons of wine vinegar, add a pinch of salt and pepper. Simmer the onion until golden brown, during which time the liquid will evaporate. Pour in a teaspoon of liquid may honey, heat the onion with honey and remove from heat. Try this option too!

PS The cooking time is indicated without taking into account the time for soaking peas.

Appointment: For breakfast / For lunch / For afternoon tea / For a festive table

Main ingredient: Vegetables / Legumes / Peas / Dough

Dish: Baking / Pancakes

Geography of cuisine: Russian cuisine

Ingredients:

• Peas - 180 Grams
• Sugar - 1/3 Teaspoon
• Kefir - 100 Milliliters
• Egg - 1 Piece
• Salt - - To taste (+ for serving)
• Ground black pepper - - To taste (+ for serving)
• Flour - 4 Art. spoons (wheat)
• Baking powder - 0.5 teaspoons
• Onions - 4 Pieces (for serving)
• Vegetable oil - 3 tbsp. spoons (for serving)

Servings: 4

How to make Pea Pancakes with Onions

1. Prepare food. Sort the peas well. Often tiny little stones come across, they need to be removed. 2. Wash the peas thoroughly, the water should be clear. Cover with water and leave for 4 hours if the peas are split. If the kernels are intact, then it will take 2 hours more. 3. After 4 hours, be sure to change the water to clean water. Pour in enough water to cover the peas 2 fingers higher. Add sugar and cook until soft. Pre-soaking the peas will cook very quickly. 4. Some of the water has been absorbed, and some has boiled away. You don't need to drain anything, but if there is too much water left, drain some. Purée the peas with a hand blender. 5. The mass should be smooth and homogeneous, not too thick. Cool a little puree. 6. Add salt, ground black pepper, egg. Whisk well.