Delicate garden herb pikelets topped with fresh lemon chive cream and pea shoots are an elegant and vibrant spring appetizer – perfect for an elven feast in Lothlórien.
A Feast in Lothlórien – The Golden Wood
Travel east over the Misty Mountains and enter the golden woods of Lothlórien for an enchanting elven feast. With hair as golden as the flowers of the Mallorn trees that adorn her realm, Galadriel rules over Lothlórien with her husband Celeborn. Aided by the power of Nenya, one of the three elvish rings of power, the woodland realm is kept beautiful and pure, free from evil and where the trees themselves do not die. Gather beneath the golden boughs of the Mallorn trees for an enchanting feast worthy of the woodland realm of Lothlórien – the heart of elvendom on Earth.
Garden herb pikelets
A feast in the golden wood of Lórien isn’t complete without an abundance of fresh herbs. These delicate garden herb savoury pikelets are a delicious and pretty snack, perfect for enjoying the lush greens of the woodland realm. Fragrant dill and baby spinach are blended into the batter before it is gently fried until golden brown. These delightful little savoury pancakes are topped with a tangy lemon and chive sour cream while tender pea shoots add a fresh crunch. Perfect for a refreshing spring appetizer or a small snack, these garden herb pikelets are elegant and a fun way to enjoy the vibrant fresh greens and herbs of spring.
More Recipes from Lothlórien
Ingredients for Garden Herb Pikelets
Baby spinach: Fresh baby spinach adds the vibrant green colour to these striking pikelets. To substitute with frozen spinach, make sure to squeeze the spinach dry and use an equal amount by weight.
Parmesan cheese: I like to add freshly grated parmesan cheese to the batter, however, you can omit this if you prefer.
Fresh dill: While it’s preferable to use fresh dill, you can substitute with dried instead. Use 1 tsp dried per tablespoon of fresh.
Fresh chives: I prefer using fresh chives here, although you can substitute with an equal amount of freeze dried chives instead.
Lemon: The sour cream topping uses both the zest and juice of 1 lemon.
Pea shoots: With their delicate flavour and striking appearance, pea shoots are a great garnish. They also taste delicious and pair beautifully with these pikelets so I highly recommend serving them together.
How to Make Garden Herb Pikelets
Make the batter
In a high speed blender, combine the milk, baby spinach, and fresh dill. Blend until smooth and the greens are fully blended into the milk. Add the egg and vegetable oil and blend briefly to combine.
In a mixing bowl, combine the all-purpose flour, baking powder, and kosher salt. Whisk together. Pour the liquid ingredients from the blender into the mixing bowl and whisk just until combined. Gently whisk in the parmesan cheese. Let the batter sit for 10 to 15 minutes.
Cook the pikelets
To cook the pikelets, begin by adding a teaspoon of butter to a large non-stick skillet. Place over medium heat. Once the butter melts, use a paper towel to wipe the butter around the pan before wiping it clean. This will promote even browning of the pikelets.
Drop spoonfuls of the batter into the skillet, using about 2 tablespoons of batter per pikelet. Cook the pikelets until bubbles form on the surface and they are browned on the bottom. Flip the pikelets and cook until golden brown on the other side and they are fully cooked.
Transfer the cooked pikelets to a plate and cover with foil to keep warm. Repeat with the remaining batter until all of the pikelets are cooked.
Make the lemon chive cream
In a small bowl, combine the sour cream, lemon juice and zest, chopped fresh chives, kosher salt, and pepper. Whisk until combined. Chill until ready to serve.
Serve the Garden Herb Pikelets
Serve the garden herb pikelets topped with the lemon chive cream and a pile of fresh pea shoots. Enjoy!
