Summertime delights

We just haven't got enough of the yummy recipes that keep cropping up everywhere. Not too heavy and perfect for light summer dinners, we've discovered 'Pea Shoot Pancakes with Crsipy Pancetta and Sweet Chilli sauce.' Delicious. 

Prep time: 20minutes

Cooking time: 20 minutes

Makes: 8 pancakes

Ingredients 

50g pea shoots, plus extra to scatter

5tbsp double cream

1 egg

75g self-raising flour

1/2tsp sugar

150g frozen peas, roughly crushed and defrosted

8 slices of pancetta or streaky bacon rashers, sliced in to fine strips

50g butter

A generous 3tbsp of sweet chilli sauce

Sea Salt

Freshly ground black pepper

Creme fraiche (to serve)

1. Put the pea shoots in a blender or food processor and blend until finely chopped. Add the cream, egg, flour and sugar, then blend again to cream a smooth batter. Seaon with salt and pepper and fold in the peas. 

2. Heat the grill until hot and put the pancetta on a baking tray. Grill the pancetta for 4 minutes until crispy, turn over and cook the other side for the same time. LCover with foil and leave to one side to keep warm. 

3. Heat a large frying pan over a medium heat, then melt one tablespoon of butter in the pan. Add 4 tablespoons of pancake batter to the pan, leaving enough space betweeneach addition to allow for spreading. Cook the pancakes for 3 minutes on each side until golden brown. Remove the pancakes and place on a plate lined with kitchen paper. Cover with foil to keep warm. 

4. Repeat with the remaining batter, adding more butter to the pan as required. Serve the pancakes with the pancetta on topand chilli sauce drizzled over. Add a dollop of creme fraiche, and scatter over the remaining pea shoots. 

5. Enjoy the wonderful goodness!

We found this recipe in Kindred Spirit's 25th Anniversary issue and they got it from the book 'Love Good Food' by Sophie Michell. Filled with brilliant recipes for Mayan cupcakes, spicy salads, sweet pancakes and luxurious pizzas, perfect for expanding your cooking skills!