Spring Pea and Crab Pancakes with Pea Tendril Salad

Name: Spring Pea and Crab Pancakes with Pea Tendril Salad
Ingredients: 1 cup fresh peas, shelled; 1/2 cup flour; 1 tablespoon yellow corn meal; 1 egg; 1/2 cup buttermilk; 1/2 lemon, zest and juice; 1/2 cup crab meat (or a 6 oz can); 1/4 teaspoon salt; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 2 tablespoons butter, plus more for the pan; 1/2 teaspoon dill (optional); 4 cups pea tendrils or sprouts; juice of the other 1/2 of lemon; 1 tablespoon olive oil; salt and pepper to taste