Green Pancakes with Lime Butter


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

Serving Size: 3 to 4

For pancakes:

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

For lime butter:

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

For lime butter:

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.

Roasted Butternut Squash with Sweet Spices, Lime and Green Chilli

When it is hot and steamy out, we don’t feel like having a big heavy meal. On Saturdays we usually have brunch consisting of bread, cheese, a frittata or omelet and a salad. This Saturday, I finally served two dishes I made from the Plenty cookbook, written by Israeli chef Yotam Ottolenghi, that Mr BT bought for me on our trip to the States and London last month.

One of the dishes I made was butternut squash that I roasted with freshly ground cardamom and allspice and served with wedges of fresh lemon (couldn’t find any limes in the market) and a lemon, yogurt and tehina dressing that was light and refreshing and had a completely unexpected mixture of tastes. You can serve this as a meze with other salads, a first course or a side dish.

I can’t wait to try more recipes from this cookbook.

Roasted Butternut Squash with Sweet Spices, Lime and Green Chilli

Roasted Butternut Squash with Sweet Spices, Lime and Green Chilli

Serving Size: 4 to 6

2 whole limes

4 tablespoons olive oil

1 medium butternut squash (about 900g or 2lbs)

2 tablespoons cardamom pods

1 teaspoon ground allspice

1/2 cup (100g) Greek-style yogurt

2 tablespoons (30g) tahini

1 tablespoon lime juice

1 green chilli, thinly sliced

10g picked coriander leaves or chopped chives

Sea Salt

Preheat the oven to 210C (400F).

Trim off the limes' tops and tails using a small paring knife. Section the lime using the technique shown here. Cut each section into thirds. Place them in a small bowl, sprinkle with a little salt, drizzle with 1 tablespoon of olive oil, stir and set aside.

Cut the butternut squash in half lengthways, scoop out the seeds and discard, Cut each half, top to bottom, into 1 cm thick slices and lay them out on a large baking sheet lined with parchment paper.

Place the cardamom pods in a mortar and use the pestle to get the seeds out of the pods. Discard the pods and pound the seeds into a rough powder. Transfer to a small bowl, add the allspice and the remaining 3 tablespoons of oil, mix and brush over the butternut slices. Sprinkle with sea salt and place in the oven for 15 minutes or until fork-tender. Remove from the oven and set aside to cool. Peel off the skin or leave it on if you prefer.

Whisk together the yogurt, tahini, lime juice, 2 tablespoons of water and a pinch of salt. The dressing should be thick but runny enough to pour; add more water if necessary.

To serve, arrange the cooled butternut slices on a serving platter and drizzle with the yogurt dressing. Spoon over the lime pieces and their juices and scatter the chilli slices on top. Garnish with the coriander or chives and serve.

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