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John St. Kitchen’s pea pancakes with a 'dukkah' egg

Prep time
15 mins
Cooking time
10 mins
Serves
1 person
John St. Kitchen’s pea pancakes with a 'dukkah' egg

Try these tasty gluten-free pea pancakes with a 'dukkah' egg from John St. Kitchen at Harland Works.

If you want to make your own dukkah, try this easy recipe for the nut, seed and spice blend.

Ingredients

  • 250g frozen peas
  • 25g gluten-free self-raising flour
  • ½ tsp gluten-free baking powder
  • 2 large eggs (separate the yolk and whites)
  • 1 duck (or hen) egg
  • ½ tbsp fresh chervil (French parsley), roughly chopped
  • ½ tbsp flat leaf parsley, roughly chopped
  • Dukkah spice mix (use shop bought or make your own dukkah)
  • Pea shoots for garnish
  • Salt & black pepper
  • Vegetable oil, for frying
  1. Defrost the peas in the microwave. Add to a food processor or blender.

  2. Add the flour, baking powder and egg yolks.

  3. Blitz to a purée and season with salt and pepper.

  4. In a separate bowl, whisk the egg whites until thick and fold them into the pea mixture. Add the herbs.

  5. Heat the oil in a pan and cook the pancakes in batches. Add a ladle of the pancake mix and heat gently in the oil until cooked through. Keep them warm in the oven.

  6. Top with a fried or poached duck egg. Sprinkle with a dukkah spice mix and garnish with pea shoots.

by Now Then Sheffield

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