Go out for brunch with Porch and Parlours cult Green Pea Pancake recipe

Popular North Bondi cafe Porch & Parlour are celebrating their ten year anniversary by sharing the recipe for their best-seller menu item: the Green Pea Pancakes. 

Thanks to the coronavirus pandemic, Australia is practically in lockdown. The newer and stricter “non-essential” business closures, imposed by the government this week, mean that come the weekend we can say sayonara to going out for breakfast. Sad face.

But that doesn’t mean you can’t pretend like you’re heading out for brunch with the girls.

Recently Porch & Parlour – an iconic brunch spot in Bondi Beach – celebrated their ten year anniversary, and to celebrate they’re kindly sharing the recipe behind their signature Green Pea Pancake dish. Served with porched egg, whipped feta, house relish, avocado, zucchini, mint and snow pea leaf garnish, this menu item is a best-seller for good reason.

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If you live in Sydney and can’t be bothered cooking this yourself (oh, we get it), you can order this cult-status dish (and a coffee) to go instead, via Hey You. Right now, the pre-order app has cheeky $5 off for first-time users.

The only thing left to do is dial up the girls on Zoom, and your morning plans are all set.

Porch & Parlour’s Green Pea Pancake recipe:

Prep: 15 minutes

Cooking: 15 minutes


Pancake mix:

  • 250g defrosted peas
  • 1/2 cup gluten-free corn flour
  • 1 egg
  • 1/4 red onion
  • 1 tablespoon of coconut oil (for shallow frying)
  • Salt and pepper (to taste)

For garnish:

  • 1/2 zucchini
  • Handful of picked mint leaves
  • Quarter of an avocado
  • 1 poached egg
  • Good quality tomato relish
  • Lemon wedge
  • 1 tspn olive oil
  • Good quality tomato relish


  1. In a food processor lightly pulse well drained peas, corn flour, egg, red onion and salt and pepper (keep in mind to only blend the mixture half-way, as we still want the texture and visual of whole peas in the mix).
  2. In a non-stick pan and add coconut oil and bring to frying temperature (180-190 degrees).
  3. With a large spoon add the pea mixture, constantly bringing in the sides to form an 8cm wide pancake about 2cm high. Fry for about two to three minutes or until it is solid enough to flip.
  4. With a wide spatula gently flip the pancake to cook the other side for a further three or so minutes.
  5. On a plate, spoon a dollop of good quality tomato relish (optional) and place the pancake on top. Garnish with a poached egg and the avocado.