Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter
2016-06-13




- This Recipe
- Chef: Yotam Ottolenghi
- Cuisine: Jewish Cuisine
- Course: Pancake, Brunch, Vegetarian Dish
- Difficulty: Easy
- Category: Course
- Servings: 4
- Preparation Time: 20 Minutes
- Cooking Time: 2 Minutes
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Monday June 13, 2016
- Comments : 1 Comment
-
Languages :
English |
Français
- Ingredients
- Egg Whites, Cumin, Spinach leaves, Eggs, Green onion, Chili pepper,
- Book
- Plenty
- Print This Recipe
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Comforting pancakes, fluffy and delicious, for a perfect Mediterranean brunch, from one of my favorite chefs, Yotam Ottolenghi Don't forget to share your photos once you tried this recipe! HERE |

About this recipeI 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 ! |
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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 |
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Source of the recipe |

To purchase online, see HERE

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 !
Modifications to the original recipeI modified only a few things...
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Ingredients
For 4 servingsThe Lime Butter ⅔ Cup Butter (150.6 grams)1.3 Lime Zests2 tablespoons of Lime Juice0.3 teaspoon of Salt0.6 teaspoon of White Pepper1.3 tablespoons of Coriander leaves (cilantro)1.3 Garlic Cloves0.3 teaspoon of Chile Flakes (Crushed red pepperThe Pancakes ½lbs Spinach Leaves (227 grams)¾ Cup Flour (120 grams)1 Tablespoon Baking Powder (16 grams)1.3 Eggs. 3 Tablespoons or 65 grams⅓ Cup Butter (76 grams)0.6 teaspoon of Salt1 teaspoon Cumin (2.6 grams)1 Cup Milk (209.3 grams)8 Green Onions ('Scallions')2.6 Green Chiles2.6 Egg Whites. ⅓ Cup or 78 gramsA small quantity of Olive Oil. To cook the pancakes |
For 6 servingsThe Lime Butter 1 Cup Butter (226 grams)2 Lime Zests3 tablespoons of Lime Juice½ teaspoon of Salt1 teaspoon of White Pepper2 tablespoons of Coriander leaves (cilantro)2 Garlic Cloves½ teaspoon of Chile Flakes (Crushed red pepperThe Pancakes ½lbs Spinach Leaves (227 grams)1 ¼ Cup Flour (180 grams)2 Tablespoons Baking Powder (24 grams)2 Eggs. ¼ Cup or 100 grams½ Cup Butter (114 grams)1 teaspoon of Salt1 teaspoon Cumin (4 grams)1 ½ Cup Milk (314 grams)12 Green Onions ('Scallions')4 Green Chiles4 Egg Whites. ½ Cup or 120 gramsA small quantity of Olive Oil. To cook the pancakes |
You will need...
Steps
The Lime Butter |
1. Place the
2. I recommend using organic Lime as we are going to use the zest
3. Wash the
4. To grate the
5.
Do not grate the fruit on the zester
6.
Instead, grate the zester on the fruit, this will ensure you are not grating the white skin which is bitter
7. Grate the zest, and then squeeze the
Butter
(½ Cup or 113 g) in a bowl. Let it soften at room temperature for30 minutes
or more2. I recommend using organic Lime as we are going to use the zest
3. Wash the
Lime
4. To grate the
Lime Zest
(1), my favorite zester tool is the "microplane"5.

6.

7. Grate the zest, and then squeeze the
Lime Juice
(1 ½ tablespoons)11. Combine in a bowl: The
12. Mix all this together
Butter
(½ Cup or 113 g), TheLime Zest
(1), TheLime Juice
(1 ½ tablespoons), TheSalt
(¼ teaspoon), TheWhite Pepper
(½ teaspoon), TheCoriander leaves (cilantro)
(1 tablespoon), TheGarlic Clove
(1), TheChile Flakes (Crushed red pepper
(¼ teaspoon)12. Mix all this together
13. Tip onto plastic wrap
14. Twist the ends of the wrap to seal
15. Hold the ends, and roll to tighten : This is what you should get
16.
Place in the refrigerator
14. Twist the ends of the wrap to seal
15. Hold the ends, and roll to tighten : This is what you should get
16.

The Spinach Pancakes |
18. Drain the leaves
19. Squeeze hard on the leaves to remove as much water as possible (as you don't want your pancakes to turn soggy)
20.
Even though Ottolenghi doesn't mention it, I transfer the leaves onto cold water (to preserve the color)
21. Roughly chop the
19. Squeeze hard on the leaves to remove as much water as possible (as you don't want your pancakes to turn soggy)
20.

21. Roughly chop the
Spinach Leaves
with a knife22. Melt the
23. In a mixing bowl, place: the
24. Whisk together with a fork or with a wire whip
25. Dice the
Butter
(¼ Cup or 57 g)23. In a mixing bowl, place: the
Flour
(⅔ Cup or 90 g), theBaking Powder
(1 Tablespoon or 12 g), TheEgg
(1), theButter
(¼ Cup or 57 g), theSalt
(½ teaspoon), theCumin
(½ teaspoon or 2 g), theMilk
(⅔ Cup or 157 g)24. Whisk together with a fork or with a wire whip
25. Dice the
Green Onions ('Scallions')
(6)31. Whisk the
32. Add the
33. Gently fold the
34. Do not whisk !!
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 batter32. Add the
Egg Whites
(2) into the bowl33. Gently fold the
Egg Whites
(2) into the batter, using a hand whisk and then a rubber spatula34. Do not whisk !!
Cooking |
35. You may use a frying pan or a griddle
36.
Spray a splash of
37. You may use an ice cream scoop to get the same size across your pancakes and english muffin rings to shape them. To purchase online, see HERE
38. 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.
36.

Olive Oil
37. You may use an ice cream scoop to get the same size across your pancakes and english muffin rings to shape them. To purchase online, see HERE
38. 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.
Suggestions to improve this recipe...Some suggestions for next time...
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Cooking with the same Chef ?
All recipes of Yotam Ottolenghi |
Cooking with the same ingredients ?
What else to cook with Cumin |
What else to cook with Green onion |
What else to cook with Chili pepper |
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The conversions for more servings was hard as i was following the recipe (since the amounts were listed only for the initial three servings)
these were absolutely delicious and i'm not a cook!