Leek & Sweet Pea Pancakes (Recipe)


How’s this for a delightful springtime twist on the potato pancake — and with a heck of a lot less work, too! I served these during a homemade weekend brunch with fresh scallions and sour cream.

Leek & Sweet Pea Pancakes

3/4 Cup English peas, shelled
3 Large leeks, cleaned, white and light green parts, cut into 1″ slices
1/2 Cup Shallots, chopped finely
1/2 Cup flat-leaf parsley, chopped
3/4 Teaspoons dried coriander
1/4 Teaspoon turmeric
1 Teaspoon dried dill
1 1/4 Teaspoons coarse salt
1/2 Cups flour
2 Teaspoons baking powder
1 Egg
1/3 Cup milk, at room temperature
3 Tablespoons butter
5 Tablespoons olive oil

1. In a large sauté pan over medium heat, heat 3 tablespoons of olive oil. Stir in leeks, shallots and 3/4 teaspoon of salt and cook until softened, around 10 minutes, stirring occasionally.
2. Stir in peas, parsley, coriander, turmeric and dill and cook for an additional 5-8 minutes. Smash mixture with a potato masher or a woodier spoon until around 1/3 of the peas are mashed. Remove from heat and let cool for about 5 minutes.
3. Meanwhile, whisk flour, baking powder, 1/2 teaspoon salt, eggs, milk and butter in a large bowl. When batter is well mixed, slowly fold in leek-pea mixture and combine well.
4. Clean sauté pan. Heat remaining olive oil over medium. Batter will be divided into 8 parts — you should be able to fit 3-4 in pan at a time to fry. Let them fry until crispy and golden brown and flip, about 2-3 minutes on each side. Move fried cakes to a paper towel-lined plate and repeat with remaining batter.

Recipe Credit: Food52

More Leek Recipes:
Leeks Vinaigrette (Recipe)
Leeks Braised in White Wine (Recipe)
Leek & Dill Soup


Jonathan Harper
Jonathan Harper3 years ago


Dale O.

Leeks are flavourful and delicious, looks like a good recipe to try out.

Alan Lambert
Alan Lambert5 years ago

Sounds quite tasty.

Cynthia Blais
cynthia l5 years ago


Magdalen B.
Magdalen B5 years ago

Please call them "new peas" or "fresh/frozen peas" but sweet peas are poisonous!!!

Heidi Aubrey
Heidi Aubrey5 years ago

This doesn't look bad. I would omit the leeks all together and adjust the volume difference with the addition of more peas.

Just to let folks know, there is absolutely no restaurant in the world(okay there might be one or two) that actually uses fresh spring peas. Nearly 100% of the best chefs in the world, use frozen peas. They swear they are indistinguishable.

Dorlinda Chong
Dorlinda Chong5 years ago

This sounds like an occidental version of the Spring Noodle, which is a scallion 'pancake' made with noodle dough that is cooked in pancake shape, then cut into strips by the counterman after you pick it at the Chinese Deli.

Nils Anders Lunde
PlsNoMessage se5 years ago


Aud Nordby
Aud nordby5 years ago


Patricia H.
Patricia H.5 years ago

thanks for sharing