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Pea pancakes and poached eggs with balsamic syrup

From Bruno Loubet. Photograph: Romas Foord for the Observer. Serves 4

For the pancakes:
350g small frozen peas
2 tbsp cornflour
1 egg
salt and pepper
butter (optional)
For the poached eggs:
4 eggs
3 tbsp white wine vinegar
balsamic vinegar syrup
4 tbsp extra virgin olive oil
2 tbs chopped chives
100g pea shoots

To make the pancakes, cook the peas in boiling salted water for a few minutes, then drain in a colander. Place the peas in a food processor, add the cornflour, whole egg and seasoning and process to make a purée. Using a spoon make little round pancakes (about 8mm thick) with the purée. Heat up a non-stick frying pan with a film of olive oil and the butter. When the butter is foamy, cook the pancakes on both sides and then place on an oven dish.

To make the poached eggs, heat a pan with water, salt and the vinegar. Have a tray with a hot damp cloth on the side. Break eggs gently into little cups, then slowly pour eggs in the simmering water, letting them slide on to the side of the pan (it will only take a minute to cook). Remove them gently with a draining spoon and place on to the damp cloth.

Reheat the pancakes in the oven at 110C/gas mark ¼ for 1 minute, then place on the middle of the plate with the poached egg over it. Heat the balsamic vinegar in a pan until it reduces to a syrup. Drizzle the syrup and some olive oil over the pancake. Sprinkle with chives and pea shoots.