Audrey was really excited about this recipe. Unfortunately, it sucked.

1 cup shelled fresh peas (from about 1 pound pods)
1 teaspoon kosher salt plus more
3 large eggs
1 cup low-fat cottage cheese
1/4 cup all-purpose flour
2 tablespoons vegetable oil plus more for skillet
4 scallions, thinly sliced, plus more for serving
1/4 cup (1/2 stick) salted butter, melted

Optional: If using fresh peas, cook in a small saucepan of boiling salted water until tender, about 3 minutes, Drain

Purée eggs, cottage cheese, flour, 2 tablespoons oil, and 1 teaspoon salt in a blender until smooth. Transfer batter to a medium bowl and stir in peas and 4 scallions. (Batter should be thick but pourable; stir in water by tablespoonfuls if too thick).

Heat a lightly oiled large nonstick skillet over medium heat. Working in batches, add batter to skillet by 1/4-cupfuls, spreading out to 3-inch-4-inch rounds with a spoon. Cook pancakes until bubbles form on top, about 3 minutes. Flip and cook until pancakes are browned on bottom and the centers are just cooked through, about 2 minutes longer.

Serve pancakes drizzled with butter and topped with scallions.
Optional: serve with cured or smoked salmon.

Via Bon Appetit http://www.bonappetit.com/recipes/2013/04/pea-pancakes