Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Green pancakes with lime butter




Source of Recipe


Yotam Ottolenghi


List of Ingredients






250g spinach, washed

110g self-raising flour

1 Tablespoon baking powder

1 free-range organic egg

50g unsalted butter, melted

1/2 teaspoon salt

1 teaspoon ground cumin (use freshly ground if you can)

150ml milk

6 medium spring onions finely sliced

2 fresh green chillies, thinkly sliced

1 free-range egg white

olive oil for frying

Lime butter

100g unsalted butter, at room temperature

grated zest of 1 lime

1 1/2 Tablespoons lime juice

1/4 teaspoon of salt

1/2 teaspoon of white pepper

1 Tablespoon chopped coriander leaves

1/2 garlic clove, finely chopped

1/4 teaspoon chilli flakes



Recipe



Make the lime butter by putting the butter in a bowl and mixing it with a wooden spoon till soft and creamy. Add the ingredients for the butter and mix well. Tip out into cling film and roll out into a sausage shape. Twist the ends to seal and chill in the fridge till firm.

Add spinach to a pan with a little hot water to wilt. Drain and squeeze out all the moisture when cool. Chop and set a side.

Now make the pancake batter. Add flour, baking powder, melted butter, whole egg, salt, cumin, and milk in a large mixing bowl and whisk till smooth. Add the spring onions, chillies and spinach and mix with a fork. Whisk the egg white to soft peaks and gently fold into the batter.

Heat a frying pan on med-high heat. Add olive oil and for each pancake, ladle 2 Tablespoons of batter into the pan and press down gently. Cook for about 2 minutes on each side or till you get a golden-green colour. Continue until all the batter is used up. Serve with the lime butter and some salad on the side.