The second feature of our brunch on Saturday was delicious savoury pancakes made with spinach, green onions and chillies. The accompanying lime-garlic butter was a perfect addition to the pancakes, but you could also serve it with a dollop of yogurt or labane. This is perfect for an elegant brunch for family and friends or a romantic breakfast for two.
Green Pancakes with Lime Butter
from Plenty: Vibrant Recipes from London's Ottolenghi
by Yotam Ottolenghi
by Yotam Ottolenghi
Ingredients
For pancakes:
- 250 g spinach washed
- 110 g self-raising flour
- 1 tablespoon baking powder
- 1 egg
- 50 g unsalted butter melted
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 150 ml milk
- 6 medium spring onions finely sliced
- 2 fresh green chillies thinly sliced
- 1 egg white
- Olive oil for frying
For lime butter:
- 100 g unsalted butter at room temperature
- Grated zest of 1 lime
- 1-1/2 tablespoons lime juice
- 1/4 teaspoon salt
- 1/2 teaspoon white pepper
- 1 tablespoon chopped coriander
- 1/2 garlic clove minced
- 1/4 teaspoon chilli flakes
Instructions
For lime butter:
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In a medium bowl, beat the butter with a wooden spoon until it is soft and creamy. Add the rest of the ingredients and mix well. Place the butter mass onto a piece of parchment paper or cling film and shape into a log. Twist the ends and refrigerate until firm.
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For pancakes:
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Place the flour, baking powder, whole egg, butter, salt, cumin and milk in a large mixing bowl and mix until smooth. Add the spring onions, chillies and spinach and mix until well combined.
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Whisk the egg white to soft peaks and gently fold into the batter.
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Add a 1/2 tablespoon of olive oil to a heavy frying pan and place on medium-high heat. Ladle 2 tablespoons of batter for each pancake. Cook for about 2 minutes on each side, or until they are golden on each side. Keep the cooked pancakes in a warm oven until all the pancakes are cooked.
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To serve, place three pancakes on a plate and place a slice of the lime butter on top.
