1 tbsp(15 ml)chopped fresh chives, or freeze dried
zest and juice of 1 lemon
½ tsp(3 g)kosher salt
¼ tsp(1.5 g)pepper
To Serve
fresh pea shoots
Instructions
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.
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.
To make the lemon chive cream, combine the sour cream, lemon juice and zest, chopped fresh chives, kosher salt, and pepper in a small bowl. Whisk until combined. Chill until ready to serve.
Serve the garden herb pikelets topped with the lemon chive cream and a pile of fresh pea shoots. Enjoy!