18 January 2014

Green pancakes with lime butter

This January feels like the longest month ever, and I have been quite busy. It's nice to be able to relax with cooking and blogging a bit, and thank goodness it's Saturday. 

I have been looking for inspiration and ideas in my cook books and online, and have been reading Yotam Ottolenghi's vegetarian cookery book Plenty a lot. I have tried quite a few recipes from that book, and none of them have disappointed so far. A recipe that I saw in this book and altered slightly, Crusted harlequin squash wedges, is at the moment my most read post, so it must be a sign.

Also today I decided to try out one of his recipes, and this one is a real winner. Today's recipe is for absolutely fabulous green pancakes with spinach, spring onions and chili. (The recipe is also online here.) You know that I'm quite cautious with spices, so I reduced the chili amount from Ottolenghi's original a bit, and I didn't have any fresh coriander leaves handy either. Otherwise I followed the original instructions pretty closely. If you're planning to cook this, definitely also read through Ottolenghi's recipe and tips.

Lime butter:

100 g butter
1 lime (zest grated and 2 tbsp lime juice)
¼ tsp salt
½ tsp white pepper
1 small garlic clove
¼ tsp chili flakes

This lime butter is a spectacular one! Remember this for the future as well when you need a seasoned butter, and when wouldn't you? Only a couple of simply steps are needed for making it.

Grate the lime zest and press the juice, also chop the garlic. Beat the butter at room temperature and then add the other ingredients to it.

Shape a sausage shape of the butter and let it rest in the fridge. This is that one done, and you can advance to pancake making.


250 g spinach
110 g self-raising flour
1 tbsp baking powder
2 eggs
50 g butter
½ tsp salt
1 tsp ground cumin
150 ml milk
6 spring onions
1 green chili
Olive oil for frying

Chop the spring onions and chilies finely, and wilt the spinach in a pan with little water. 

Drain the spinach and chop it small as well.

Whisk the flour, baking powder, eggs, melted butter, salt, cumin and milk into a batter, and then also add the spring onions, chili and spinach and whisk some more.

Heat olive oil in a pan and fry the pancakes for a few minutes on each side until they are crispy and golden brown and cooked fully through.

For serving place some of the lime butter on the top and enjoy this goodness! I love it!

Your VegHog

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