Published 13th February 2025
Recipe: Herby pea pancakes by Prof. Tim Spector
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Grab those frozen peas from the back of the freezer and make these unbelievably delicious cottage cheese pancakes.
We’ve topped ours off with a runny egg, Greek yogurt, avocado, and crispy chili oil.
Ingredients
10 g fresh mint, finely chopped
10 g fresh parsley, finely chopped
10 g fresh dill, finely chopped
4 spring onions, finely chopped
150 g cottage cheese
1 egg
200 g frozen peas
50 g flour
zest of 1 lemon
pinch of salt
extra virgin olive oil, for frying
Optional Toppings:
soft-boiled eggs
sliced avocado
Greek yoghurt
crispy chilli oil
Method
Finely chop the mint, parsley, dill, and spring onions. Set aside.
In a blender, combine the cottage cheese and egg. Blitz until smooth. Add most of the frozen peas and pulse briefly, leaving some texture in the mixture.
Transfer the mixture to a bowl. Stir in the flour, lemon zest, and a pinch of salt until well combined. Gently fold in the chopped herbs, spring onions, and the remaining frozen peas. If the batter is too thick, add a little water until it reaches a spoonable consistency.
Heat a splash of olive oil in a frying pan over medium heat. Drop spoonfuls of the batter into the pan to form pancakes. Cook for a few minutes on each side until golden brown.
Plate the pancakes and top with your choice of soft-boiled eggs, sliced avocado, Greek yoghurt, and a drizzle of crispy chilli oil. Enjoy your delicious herby pea pancakes!
