[Adapted from Bon Appétit April 2013]
1 cup peas, fresh or frozen, blanched
250 grams ricotta
40 grams plain flour, sifted
1 tablespoon olive oil
finely ground white pepper
fresh mint leaves, finely chopped
finely grated lemon zest
Whisk together the eggs and ricotta until smooth - add the sifted flour, oil and seasoning and whisk to form a thick batter. Stir in the peas, mint leaves and lemon zest.
Place a non-stick skillet on a medium heat - add a small knob of butter and swirl it around to evenly coat the bottom of the pan.
When the butter is just starting to colour, add a spoonful of batter - I used an ice-scream scoop to portion out my batter. Cook for about a minute and then flip - continue cooking until golden on both sides. When done, carefully move to a warm plate while you continue with the rest of the batter.
They are best eaten as soon as they are cooked - on their own or in a stack with smoked salmon or crispy bacon on the side.