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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
-
Print
La version Française se trouve ICI |
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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 | 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 |
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I cooked, and... I got hooked (we, French people, love play on words) |
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Yum yum yum ! Miam miam miam ! |
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Source of the recipe |
I found this great and easy recipe in the book "Plenty" of Yotam OttolenghiTo purchase online, see HERE
Yotam Ottolenghi is a British chef born in JerusalemI 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 !
The book "plenty" is a bible for vegetarians. Veggie dishes can be delicious and the book proves it !
 | The recipe is on page 150 |
Modifications to the original recipeI modified only a few things...
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Ingredients
 | For 3 servingsThe Lime Butter ½ Cup Butter (113 grams)1 Lime Zest1 ½ tablespoons of Lime Juice¼ teaspoon of Salt½ teaspoon of White Pepper1 tablespoon of Coriander leaves (cilantro)1 Garlic Clove¼ teaspoon of Chile Flakes (Crushed red pepperThe Pancakes ½lbs Spinach Leaves (227 grams)⅔ Cup Flour (90 grams)1 Tablespoon Baking Powder (12 grams)1 Egg. 2 Tablespoons or 50 grams¼ Cup Butter (57 grams)½ teaspoon of Salt½ teaspoon Cumin (2 grams)⅔ Cup Milk (157 grams)6 Green Onions ('Scallions')2 Green Chiles2 Egg Whites. 4 Tablespoons or 60 gramsA small quantity of Olive Oil. To cook the pancakes |
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.
Do not grate the fruit on the zester6.
Instead, grate the zester on the fruit, this will ensure you are not grating the white skin which is bitter7. Grate the zest, and then squeeze the
Lime Juice
(1 ½ tablespoons)
8. Dice and add 1 tablespoon into the bowl
9. Crush and add the
10.
Add the
9. Crush and add the
Garlic Clove
(1)10.
Add the Chile Flakes (Crushed red pepper
(¼ teaspoon) unless you don't like spicy and hot chiles !
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.
Place in the refrigerator
The Spinach Pancakes |
17. 
Wilt the
Wilt the Spinach Leaves
( ½lbs or 227 g) with a small quantity of water in a panon high heat
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.
Even though Ottolenghi doesn't mention it, I transfer the leaves onto cold water (to preserve the color)21. Roughly chop the
Spinach Leaves
with a knife
22. 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)
26. 
Ottolenghi recommends to use
27. Open the
28. Dice
29. Add into the bowl the
30. Gently mix
Ottolenghi recommends to use Green Chiles
(2), which you can skip if you don't like hot spices27. Open the
Green Chiles
and remove the seeds28. Dice
29. Add into the bowl the
Spinach Leaves
( ½lbs or 227 g), theGreen Onions ('Scallions')
(6) and theGreen Chiles
(2)30. Gently mix
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.
Spray a splash of 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.
39. Ladle the batter, press down
40. Shake the rings to form circles
41. Remove the rings right away and cook for about
42. Cook the other side for approximately
43. Set the pancakes aside
40. Shake the rings to form circles
41. Remove the rings right away and cook for about
2 minutes
42. Cook the other side for approximately
2 minutes
43. Set the pancakes aside
44. Slice the Lime Butter
45. Place a slice of lime butter on one of 3 pancakes
46. If the butter doesn't melt, heat the plate in the microwave
45. Place a slice of lime butter on one of 3 pancakes
46. If the butter doesn't melt, heat the plate in the microwave
ResultServe right away |
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You may add some salad leaves |
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Suggestions to improve this recipe...Some suggestions for next time...
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All the Jewish Cuisine recipes  All the Jewish Cuisine recipes are HERE |
The result and the pix
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Cooking with the same Chef ?
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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!