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.
from Plenty: Vibrant Recipes from London's Ottolenghi
250g spinach, washed
110g self-raising flour
1 tablespoon baking powder
1 egg
50g unsalted butter, melted
1/2 teaspoon salt
1 teaspoon ground cumin
150ml milk
6 medium spring onions, finely sliced
2 fresh green chillies, thinly sliced
1 egg white
Olive oil for frying
100g 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
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.
For pancakes:
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.
Whisk the egg white to soft peaks and gently fold into the batter.
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.
To serve, place three pancakes on a plate and place a slice of the lime butter on top.
http://www.baronesstapuzina.com/2011/07/20/green-pancakes-with-lime-butter/
Baroness Tapuzina
Michelle Nordell (aka Baroness Tapuzina) was a foodie from the womb growing up in the House of Weird Vegetables, so named by a family friend because all of the unusual and exotic food cooked and eaten there. She loves to change recipes using herbs from her garden and spices from the spice shops she enjoys visiting.
That looks awesome! Is that your own recipe? I gotta get me some limes before they disappear! If I don’t use self-rising flour, do I add more baking powder?
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Hi Yosefa,
It is really delicious. No, this recipe is from the cookbook Plenty by Yotam Ottolenghi. I have a link to the cookbook under the title of the recipe. I you cannot get self-raising flour, you can substitute it with by adding 2 teaspoons of baking powder to every 250 grams (2-1/2 cups) of all-purpose flour.
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What a cool idea! I want to try it! Better yet, I want to wake up under the Mediterranean sun and have you make it for me! LOL
Looks like your cooking skills are ever more fabulous. What a great place you’re living in to expand on your repertoire!
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Chandi,
I would be happy to make them for you! You know you are welcome any time.
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