Recipe: Green Pancakes with lime butter
Waiting for post to be delivered is so infuriating, don’t you think?
After scraping together the funds to treat myself to a new cookbook, this time the much-awaited Plenty by Yotam Ottolenghi, I happily placed my order online. It was only then I realised that I don’t want to wait 3-5 business days! I want to start cooking now!
In the meantime, I am being placated by the extract of the book published in the Guardian a couple of weeks ago, which includes some beautiful looking recipes. The one that caught my eye the most was a brunch recipe (yes, i’m a sucker for anything remotely brunch-y…) of light tender pancakes flavoured with fresh spinach, spring onion, chilli and a zingy and aromatic lime butter. What’s not to like?
Served with grilled halloumi and wild rocket, this dish really surpassed my (high) expectations and I am even more hungry for my parcel to come!
Green Pancakes with Lime Butter
By Yotam Ottolenghi, via The Guardian
For the lime butter:
100g unsalted butter, at room temperature
Zest 1 lime plus 2 tbsp lime juice
½ tsp salt
½ tsp white pepper
1 tbsp coriander leaves, picked
½ garlic clove, finely chopped
½ tsp chilli flakes
For the pancakes:
110g self-raising flour
1 tbsp baking powder
50g unsalted butter, melted
1 tsp salt
½ tsp ground cumin
10 spring onions, finely sliced
2 green chillies, finely sliced
250g baby spinach
1 egg white
Olive oil, for frying
First, make the lime butter. Put the butter in a medium-sized bowl and beat with a wooden spoon until it turns soft and creamy. Stir in the remaining ingredients. Tip everything out on to a sheet of clingfilm and roll into a sausage shape. Twist the ends to seal, then chill until firm.
For the pancake batter, put the flour, baking powder, egg, butter, salt, cumin and milk in a mixing bowl, and whisk until smooth. Add the onion and chilli to the batter. Put the spinach in a pan with a splash of water, cook until wilted, drain, squeeze dry, then roughly chop and add to the batter. Whisk the egg white to soft peaks and carefully fold it in to the batter.
Pour a little oil into a heavy frying pan and place on medium-high heat. For each pancake, ladle two to three tablespoons of batter into the pan and press down gently. You should get smallish pancakes, about 7cm in diameter and 1cm thick. Cook for a minute on each side, until a nice golden-green colour. Transfer to a paper towel and repeat, adding oil as needed, until all the mixture is used up. Keep the cooked pancakes warm.
To serve, pile up three pancakes per person and place a disc of flavoured butter on top to melt. Serve a flavoursome leaf salad on the side.