RCI-BR.008.0080.001
Green Pancakes with Lime Butter
This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". uk Serves three to four.
Prep10 min
Cook30 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- 100 g
- grated zest of 1 lime1 unit
- 1½ tbsp
- ¼ tsp
- ½ tsp
- 1 tbsp
- garlic clove½ unitfinely chopped
- chilli flakes¼ tsp
- spinach250 gwashed
- 110 g
- 1 tbsp
- free-range egg1 unit
- unsalted butter50 gmelted
- ½ tsp
- 1 tsp
- 150 ml
- spring onions6 unitfinely sliced
- green chillies2 unitthinly sliced
- free-range egg white1 unit
- olive oil1 unitfor frying
Method
1
Blend the washed spinach with milk until completely smooth, then pass through a fine sieve to create a vibrant green liquid, pressing the spinach to extract all moisture.
2
Beat the room temperature unsalted butter (100 g) with lime zest, lime juice, ¼ tsp salt, white pepper, chopped coriander, finely chopped garlic, and chilli flakes until well combined and creamy; set aside as lime butter.
3
Sift self-raising flour, baking powder, and ½ tsp salt into a large bowl, then whisk in ground cumin to combine.
4
Create a well in the dry ingredients and add the whole free-range egg, melted unsalted butter (50 g), and the spinach-milk mixture; whisk until just combined into a smooth batter.
2 minutes
5
Fold the finely sliced spring onions and thinly sliced green chillies into the batter gently to distribute evenly.
6
In a clean bowl, whisk the free-range egg white until stiff peaks form, then carefully fold into the batter in two additions to maintain lightness and height.
7
Heat olive oil in a large non-stick frying pan or griddle over medium heat until shimmering, then reduce heat to medium-low.
2 minutes
8
Pour ¼ cup of batter onto the hot pan for each pancake, spacing them well apart, and cook until the edges appear set and the underside is light golden brown.
3 minutes
9
Carefully flip each pancake and cook the second side until golden and cooked through, ensuring the interior is no longer wet.
2 minutes
10
Transfer cooked pancakes to a warm plate and continue cooking remaining batter in batches, keeping finished pancakes warm.
11
Arrange warm pancakes on serving plates and serve immediately with a generous dollop of lime butter on top, allowing it to melt slightly into the warm pancakes.