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 by Yotam Ottolenghi
250g spinach, washed
110g self-raising flour
1 tablespoon baking powder
50g unsalted butter, melted
1/2 teaspoon salt
1 teaspoon ground cumin
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.
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.