Shrimp and Pea Pancake

There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here to help. In her series Speedy Does It, she shares whoa-worthy meals you can get on the table like *snaps fingers* that.

Inspired by Korean pajeon, this shrimp-studded pancake is slightly eggier than the original, and it features fresh, crunchy sugar snap peas for a taste of spring. Cutting the snap peas on a long diagonal adds some texture to each finished slice and ensures you get some craggy, uneven edges on the pancake in the pan—a good thing!

Seasoned shrimp will continue to release moisture as it sits; don’t add the seafood to your mixed batter until you’re ready to cook off the pancake, as allowing it to hang out for too long will result in a soggy finished product.