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Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter

2016-06-13
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Monday June 13, 2016
  • Comments : No Comment
  • Languages :  English  |   Français
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   La version Française se trouve ICI
Comforting pancakes, fluffy and delicious, for a perfect Mediterranean brunch, from one of my favorite chefs, Yotam Ottolenghi 




About this recipe

I find this recipe an ideal treat for a nice Sunday Brunch, or a light diner with someone you love, or simply a gourmet afternoon snack !

Yotam Ottolenghi’s Green Pancakes

Yotam Ottolenghi’s Green Pancakes
British Chef Ottolenghi says about this recipe “this brought a lot of compliments after I published it in 2008”.

I tried it, and all I can say is it’s a great recipe that all my guests for the Sunday brunch love…

I initially cooked those pancakes for friends who are veggie eaters, and all I can say is I became addicted to it ! This became a recipe that I cook a few times a year, a real simple treat every time

Yotam Ottolenghi’s Green Pancakes


I cooked, and… I got hooked (we, French people, love play on words)

Yotam Ottolenghi’s Green Pancakes


Yum yum yum ! Miam miam miam !

Yotam Ottolenghi’s Green Pancakes

Yotam Ottolenghi’s Green Pancakes

Source of the recipe

I found this great and easy recipe in the book “Plenty” of Yotam Ottolenghi.

You may find it online ICI
Yotam Ottolenghi’s Green Pancakes
Yotam Ottolenghi is a british chef born in Jerusalem.


I like his cuisine as it brings a distinctive mix of Middle Eastern flavors (Israeli, Turkish, Lebanese and Armenian) with a western twist. Sort of a European and middle-eastern fusion !
Yotam Ottolenghi’s Green Pancakes
The book “plenty” is a bible for vegetarians. Veggie dishes can be delicious and the book proves it !
Yotam Ottolenghi’s Green Pancakes
The recipe is on page 150

Modifications to the original recipe

I modified only a few things...
  • I use 2

    Egg Whites

    instead of only 1 : The result is a fluffier pancake
  • I use 1

    Garlic Clove

    instead of only 1/2

The Lime Butter

Yotam Ottolenghi’s Green Pancakes
 
½ Cup Butter (113 grams)

1 Lime Zest

1 ½ tablespoons of Lime Juice

¼ teaspoon of Salt

½ teaspoon of White Pepper

1 tablespoon of Coriander leaves (cilantro)

1 Garlic Clove

¼ teaspoon of Chile Flakes (Crushed red pepper

Place the

Butter

(½ Cup or 113 g) in a bowl. Let it soften at room temperature for

30 minutes

or more

Yotam Ottolenghi’s Green Pancakes

I recommend using organic Lime as we are going to use the zest

Yotam Ottolenghi’s Green Pancakes

Wash the Lime

Yotam Ottolenghi’s Green Pancakes

To grate the

Lime Zest

(1), my favorite zester tool is the “microplane”.

Do not grate the fruit on the zester

Yotam Ottolenghi’s Green Pancakes

Instead, grate the zester on the fruit, this will ensure you are not grating the white skin which is bitter

Yotam Ottolenghi’s Green Pancakes

Grate the zest, and then squeeze the

Lime Juice

(1 ½ tablespoons)

Yotam Ottolenghi’s Green Pancakes

Dice and add 1 tablespoon into the bowl

Yotam Ottolenghi’s Green Pancakes

Crush and add the

Garlic Clove

(1)

Yotam Ottolenghi’s Green Pancakes

Add the

Chile Flakes (Crushed red pepper

(¼ teaspoon) unless you don’t like spicy and hot chiles !

Yotam Ottolenghi’s Green Pancakes

Combine in a bowl:
  • The

    Butter

    (½ Cup or 113 g)
  • The

    Lime Zest

    (1)
  • The

    Lime Juice

    (1 ½ tablespoons)
  • The

    Salt

    (¼ teaspoon)
  • The

    White Pepper

    (½ teaspoon)
  • The

    Coriander leaves (cilantro)

    (1 tablespoon)
  • The

    Garlic Clove

    (1)
  • The

    Chile Flakes (Crushed red pepper

    (¼ teaspoon)

Yotam Ottolenghi’s Green Pancakes

Mix

Yotam Ottolenghi’s Green Pancakes

Tip onto a sheet of plastic wrap

Yotam Ottolenghi’s Green Pancakes

Twist the ends of the wrap to seal

Yotam Ottolenghi’s Green Pancakes

Hold the ends, and roll to tighten : This is what you should get

Yotam Ottolenghi’s Green Pancakes

Place in the refrigerator

Yotam Ottolenghi’s Green Pancakes

The Spinach Pancakes

Yotam Ottolenghi’s Green Pancakes
 
½lbs Spinach Leaves (227 grams)

⅔ Cup Flour (90 grams)

1 Tablespoon Baking Powder (12 grams)

1 Egg. 2 Tablespoons or 50 grams

¼ Cup Butter (57 grams)

½ teaspoon of Salt

½ teaspoon Cumin (2 grams)

⅔ Cup Milk (157 grams)

6 Green Onions ('Scallions')

2 Green Chiles

 Beaten Egg Whites

2 Egg Whites. 4 Tablespoons or 60 grams

 Cooking

A small quantity of Olive Oil

Yotam Ottolenghi’s Green Pancakes

Yotam Ottolenghi’s Green Pancakes

Wilt the

Spinach Leaves

( ½lbs or 227 g) with a small quantity of water in a pan

on high heat



Yotam Ottolenghi’s Green Pancakes

Yotam Ottolenghi’s Green Pancakes

Drain the leaves

Yotam Ottolenghi’s Green Pancakes

Squeeze hard on the leaves to remove as much water as possible (as you don’t want your pancakes to turn soggy)

Yotam Ottolenghi’s Green Pancakes

Roughly chop the

Spinach Leaves

with a knife

Yotam Ottolenghi’s Green Pancakes

In a mixing bowl, place:
  • the

    Flour

    (⅔ Cup or 90 g)
  • the

    Baking Powder

    (1 Tablespoon or 12 g)
  • the

    Egg

    (1)
  • the

    Butter

    (¼ Cup or 57 g) (melted)
  • the

    Salt

    (½ teaspoon)
  • the

    Cumin

    (½ teaspoon or 2 g)
  • the

    Milk

    (⅔ Cup or 157 g)

Yotam Ottolenghi’s Green Pancakes

Whisk together with a fork or with a wire whip

Yotam Ottolenghi’s Green Pancakes

Dice the

Green Onions ('Scallions')

(6)

Yotam Ottolenghi’s Green Pancakes

Ottolenghi recommends to use

Green Chiles

(2), which you can skip if you don’t like hot spices

Yotam Ottolenghi’s Green Pancakes

Open the

Green Chiles

and remove the seeds

Yotam Ottolenghi’s Green Pancakes

Dice

Yotam Ottolenghi’s Green Pancakes

Add into the bowl the

Spinach Leaves

( ½lbs or 227 g), the

Green Onions ('Scallions')

(6) and the

Green Chiles

(2)

Yotam Ottolenghi’s Green Pancakes

Gently mix

Yotam Ottolenghi’s Green Pancakes

Yotam Ottolenghi’s Green Pancakes

Whisk the

Egg Whites

(2) : you don’t want to over mix it, stop beating at the soft peak stage or you won’t be able to incorporate it well into the batter

Yotam Ottolenghi’s Green Pancakes

Add the

Egg Whites

(2) into the bowl

Yotam Ottolenghi’s Green Pancakes

Gently fold the

Egg Whites

(2) into the batter, using a hand whisk and then a rubber spatula

Yotam Ottolenghi’s Green Pancakes

Do not whisk !!

Yotam Ottolenghi’s Green Pancakes

Cooking

You may use a frying pan or a griddle

Yotam Ottolenghi’s Green Pancakes

Spray a splash of

Olive Oil



Yotam Ottolenghi’s Green Pancakes

You may use an ice cream scoop to get the same size across your pancakes and english muffin rings to shape them

Yotam Ottolenghi’s Green Pancakes

For the pancakes size : Yottolenghi mentions that pancakes should be about 2.75" (or 2 3/4" or 7 cm) in diameter and 0.39" (or 25/64" or 1 cm) thick.

Yotam Ottolenghi’s Green Pancakes

Ladle the batter, press down

Yotam Ottolenghi’s Green Pancakes

Shake the rings to form circles

Yotam Ottolenghi’s Green Pancakes

Remove the rings right away and cook for about

2 minutes



Yotam Ottolenghi’s Green Pancakes

Cook the other side for approximately

2 minutes



Yotam Ottolenghi’s Green Pancakes

Yotam Ottolenghi’s Green Pancakes

Set the pancakes aside

Yotam Ottolenghi’s Green Pancakes

Slice the Lime Butter

Yotam Ottolenghi’s Green Pancakes

Place a slice of lime butter on one of 3 pancakes

Yotam Ottolenghi’s Green Pancakes

If the butter doesn’t melt, heat the plate in the microwave

Yotam Ottolenghi’s Green Pancakes

Yotam Ottolenghi’s Green Pancakes

Result

Serve right away

Yotam Ottolenghi’s Green Pancakes


You may add some salad leaves

Yotam Ottolenghi’s Green Pancakes


Yotam Ottolenghi’s Green Pancakes


Yotam Ottolenghi’s Green Pancakes


Yotam Ottolenghi’s Green Pancakes


Suggestions to improve this recipe...

Some suggestions for next time...
  • I found that there was too much Lime Butter leftover, I may need to decrease the quantities next time, unless you like butter of course !

The result and the pix




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