Sugar Snap Pea Pancakes
Inspired by techniques from NYT Cooking.
Delicate little pancakes made from puréed sugar snap and shelled peas, finished in the oven for a tender, bright green bite.
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Method
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EU nutrition claims
- Source of protein: 3.3 g protein per 100 kcal, about 13% of energy (needs ≥ 12%)
- Low sugars: 4.3 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 67 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- bowl of iced water
- saucepan
- slotted spoon
- blender or food processor
- large bowl
- sieve
- whisk
- large ovenproof frying pan
- spatula
- plate lined with kitchen paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 141 kcal |
| Protein | 4.6 g |
| Carbohydrate | 11.5 g |
| of which sugars | 2.9 g |
| of which free sugars | 0.1 g |
| Fat | 8.7 g |
| of which saturates | 5 g |
| Fibre | 2 g |
| Salt | 0.58 g |
Protein per 100 kcal
3.3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
