Skip to main content
A Magazine for

The Manchester edition of Now Then is no longer publishing content. Visit the Sheffield edition.

John St. Kitchen’s pea pancakes with a 'dukkah' egg

Prep time
15 mins
Cooking time
10 mins
1 person
John St. Kitchen’s pea pancakes with a 'dukkah' egg

Try these tasty gluten-free pea pancakes with a 'dukkah' egg from John St Kitchen at Harland Works.

If you want to make your own dukkah, try this easy recipe for the nut, seed and spice blend.


  • 250g frozen peas
  • 25g gluten-free self-raising flour
  • ½ tsp gluten-free baking powder
  • 2 large eggs (separate the yolk and whites)
  • 1 duck (or hen) egg
  • ½ tbsp fresh chervil (French parsley), roughly chopped
  • ½ tbsp flat leaf parsley, roughly chopped
  • Dukkah spice mix (use shop bought or make your own dukkah)
  • Pea shoots for garnish
  • Salt & black pepper
  • Vegetable oil, for frying
  1. Defrost the peas in the microwave. Add to a food processor or blender.

  2. Add the flour, baking powder and egg yolks.

  3. Blitz to a purée and season with salt and pepper.

  4. In a separate bowl, whisk the egg whites until thick and fold them into the pea mixture. Add the herbs.

  5. Heat the oil in a pan and cook the pancakes in batches. Add a ladle of the pancake mix and heat gently in the oil until cooked through. Keep them warm in the oven.

  6. Top with a fried or poached duck egg. Sprinkle with a dukkah spice mix and garnish with pea shoots.

More recipes

Squash & Carrot soup

Squash soup is a great winter warmer and if you aren't familiar with squash then this is a great place to start. This recipe from Moss…

Apple crumble cake

This deliciously seasonal apple crumble cake recipe comes from Blue Moo Cafe. You can find their horsebox cafe on Soughley Lane near…

Homemade peach salsa

Add some freshness to your summer meals and barbecues with this fruity salsa. It's ideal as a fresh side dish, to top a burger with, have…

More recipes