**INGREDIENTS**
* 2 cups fresh green peas or defrosted frozen peas
* ½ cup packed fresh mint leaves
* ½ medium onion
* 2 eggs
* ½ cup all-purpose flour
* 1 tsp salt
* 1 tsp unsalted butter
* 1 tbsp canola oil
(see INSTRUCTIONS below)
**INSTRUCTIONS**
1. Blanch peas in boiling salted water until bright green and tender. Drain and rinse with very cold water. If using defrosted peas, skip this step.
2. In a food processor, pulse 1 cup of peas, mint and onion until puréed. Add eggs, flour and salt and process to combine. Stir in remaining peas.
3. In a non-stick skillet over medium heat, melt butter with oil. Drop spoonfuls of batter in hot pan, cooking until set before flipping, about 3 minutes per side. Do not crowd pan. Adjust heat as needed. Divide among plates and serve warm alongside lamb. **Chef’s tip:** Make pancakes in advance and warm when ready to serve.
Makes 20 pancakes.
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