Well it is week 2 of I Heart Cooking Clubs with Ottolenghi & this week it is loving the leaf. All those good for you greens. I turned to Plenty, which I have waxed lyrical about many a time, every time it never fails to inspire. A quick flick through the greens & their are chard & saffron omelettes, a watercress, pistachio & orange blossom salad or a little nutty endive with Roquefort. See...inspiring. Not to mention full of greens so you can check the good for you box too.
A close second were the chard cakes with sorrel sauce but they will have to wait for another day as it was these green pancakes with lime butter that won the day & would be a light Sunday lunch. These are packed full of spinach & spiked with a little spring onion & chilli, however what takes these to the sublime is the lime butter, zesty, garlicky, aromatic coriander & meltingly delicious. It possibly a new addiction. It is the perfect friend to the pancakes but I can tell you it is also a very good friend to some grilled chicken & I would imagine it would bond quite quickly with a little grilled fish or steak or over steamed or roast veggies. I think having some of this butter lurking in the fridge at any given time would be a good idea to bring a little zesty kick to many a dish.
Green Pancakes with Lime Butter; from Ottolenghi’s Plenty - IHCC
Serves 3-4...more likely 3.
For the lime butter
100g unsalted butter, at room temperature
Zest 1 lime plus 2 tbsp lime juice
½ tsp salt
½ tsp white pepper
1 tbsp coriander leaves, picked
½ garlic clove, finely chopped
½ tsp chilli flakes
For the pancakes
110g self-raising flour
1 tbsp baking powder
50g unsalted butter, melted
½ tsp salt
½ tsp ground cumin
10 spring onions, finely sliced
2 green chillies, finely sliced
250g baby spinach
1 egg white
Olive oil, for frying
First, make the lime butter. Place the butter in a medium bowl & beat with a wooden spoon until softy & creamy. Add the rest of the ingredients, mix well, turn the butter out on to some plastic wrap & roll in to a cylinder shape. Twist the ends to seal & pop in the fridge to chill.
For the pancakes
Place the flour, baking powder, egg, butter, salt, cumin & milk in a bowl & whisk until smooth. Add the onion & chilli & gently mix together. Place the spinach in a large saucepan with a little splash of water over a medium heat & cook until the spinach is wilted. Remove the spinach from the heat & allow it to cool a little until cool enough for you to squeeze dry. Roughly chop the spinach & add it to the batter & mix it through. Whisk the egg white to soft peaks & fold it very gently through the batter, keeping the batter as light & airy as you can.
Pour a little oil in to a large frying pan & heat over a medium high heat. For each pancake add 2 to 3 tablespoons of the batter & press down just a little. You’ll have quite small pancakes. Cook for just a minute or 2 each side until golden green. Place the pancakes on some kitchen towel & keep cooking pancakes until all the batter is used up. You can keep the pancakes warm in a low oven.
To serve, pile up 3-4 pancakes on each plate & top with a patty of the lime butter.
These are just heavenly! The pancakes packed with all that spinach deliver a healthy dose of antioxidants & vitamins & the butter, well that is what makes these pancakes special. It melts & oozes over the pancakes, a little creamy, a little zesty & just a hint of garlic. Go on & make a batch, I promise you won't be disappointed.
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