Pease Pancakes

Pease Pancakes

by Neil Buttery 1 Comment

This fabulous historical recipe for Pancake Day is from Neil Buttery of the British Food: A History blog and podcast. Neil developed the recipe after discovering our Green Pea Flour in a shop in Manchester. Although our Green Pea Flour is not the same as Peasemeal (where the peas are toasted before being milled) it makes a good substitute. As far as we are aware true peasemeal is sadly no longer produced or sold in the UK.

Peas were one of medieval peasant farmers' most important crops, known to them as peasen, the plural of pease - which, mistakenly assumed to be a plural, was shortened to the singular 'pea' we know today in the 17th century.

Peas were only rarely eaten green as we now eat garden peas, fresh or frozen, but instead left in the pods to mature and dry: an excellent storable food for the winter months.

Pease were toasted and ground to make peasemeal; used to thicken stews, for quick soups and added to bread or to make pancakes. Peasemeal long stopped being produced in most of the UK, but did live on in the north of Scotland and Orkney. Sadly Golspie Mill on the Sutherland Estate, as far as we know the last commercial peasemeal mill in the UK, closed its doors late last year.

Neil’s research found that although peasemeal fell out of common use in the past centuries, the tradition held on in rural Scotland, where pease pancakes were popular. Although there are no recorded recipes Neil created this one based on American-style pancakes

Makes 10 to 12 pancakes

Ingredients

Method

  1. Mix the dry ingredients in a bowl, make a well in the centre and add the oil or butter, egg and around half of the milk. Beat in with a wire whisk until the thick batter is lump-free, then carefully mix in the rest of the liquid.
  2. Put a griddlepan or non-stick pan on a medium heat and allow it to get hot. Add a little oil and spoon in small ladles into the pan. You should be able to fit 3 or 4 pancakes in each pan.
  3. Allow to fry for a couple of minutes before checking that they are golden brown. Once they are, flip and fry the other side.
  4. Pile up and keep warm in a very cool oven. Add a little more oil to the pan if needed and continue to fry in batches.
  5. Serve with typical breakfast things: egg, beans, mushrooms etc.



Neil Buttery
Neil Buttery

Author



1 Response

Janet
Janet

September 19, 2023

Made these today with wrinkled pea flour; ate 3 with chopped tomatoes, mint and dressing and 2 with organic unpasteurised honey…. Delicious👍🏻

Leave a comment

Comments will be approved before showing up.


Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Barley & Lentil Mejadra
Barley & Lentil Mejadra

by Sarah Cotterell and Aitana Infante

Mejadra - or Mujaddara - is a simple but perfect store cupboard combination of lentils, rice or another grain, spices and crispy onions. You can find subtle variations across the Middle East but each is equally comforting and delicious. This version uses Hodmedod's Pilau Mix #2 in which the nutty emmer grains make a delicious British-grown substitute for the more usual rice, alongside our earthy olive green lentils.

Read More

Mushy Pea, Parsnip & Potato Cakes
Mushy Pea, Parsnip & Potato Cakes

by The Cook and Him

These pea, parsnip and potato cakes from The Cook and Him are great for breakfast, lunch or dinner. Marrowfat peas are best known as the traditional pea for making mushy peas though they're also fantastic in soups, dips and casseroles.

Read More

Chocolate, Tahini & Brazil Nut Granola Bars
Chocolate, Tahini & Brazil Nut Granola Bars

by Amy Oboussier

A splendid diversity of flakes, nuts and seeds goes into these easy granola bars, easily adding up to over 12 plant species depending on the mix you choose. This is a great recipe to make with our Granola Bundles.

Read More