Yotam Ottolenghi's Savory Green Pancakes with Lime Butter

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Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter

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

Category: Recipe

Posted on: Monday June 13, 2016

Ingredients : Egg Whites, Cumin, Spinach leaves, Eggs, Green onion, Chili pepper,

Ingredients : Egg Whites, Cumin, Spinach leaves, Eggs, Green onion, Chili pepper,

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 !

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

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

Yum yum yum ! Miam miam miam !

Source of the recipe

I found this great and easy recipe in the book "Plenty" of Yotam Ottolenghi

To purchase online, see HERE

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 !

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 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

**** INGREDIENTS ****

**** INGREDIENTS ****

For 3 servings

*The Lime Butter

● 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

*The Pancakes

● ½lbs Spinach Leaves (227 grams)

● ⅔ Cup Flour (90 grams)

● 1 Tablespoon Baking Powder (12 grams)

● 1 Egg

● 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

● 2 Egg Whites

● A small quantity of Olive Oil

For 4 servings

*The Lime Butter

● ⅔ Cup Butter (150.6 grams)

● 1.3 Lime Zests

● 2 tablespoons of Lime Juice

● 0.3 teaspoon of Salt

● 0.6 teaspoon of White Pepper

● 1.3 tablespoons of Coriander leaves (cilantro)

● 1.3 Garlic Cloves

● 0.3 teaspoon of Chile Flakes (Crushed red pepper

*The Pancakes

● ½lbs Spinach Leaves (227 grams)

● ¾ Cup Flour (120 grams)

● 1 Tablespoon Baking Powder (16 grams)

● 1.3 Eggs

● ⅓ Cup Butter (76 grams)

● 0.6 teaspoon of Salt

● 1 teaspoon Cumin (2.6 grams)

● 1 Cup Milk (209.3 grams)

● 8 Green Onions ('Scallions')

● 2.6 Green Chiles

● 2.6 Egg Whites

● A small quantity of Olive Oil

For 6 servings

*The Lime Butter

● 1 Cup Butter (226 grams)

● 2 Lime Zests

● 3 tablespoons of Lime Juice

● ½ teaspoon of Salt

● 1 teaspoon of White Pepper

● 2 tablespoons of Coriander leaves (cilantro)

● 2 Garlic Cloves

● ½ teaspoon of Chile Flakes (Crushed red pepper

*The Pancakes

● ½lbs Spinach Leaves (227 grams)

● 1 ¼ Cup Flour (180 grams)

● 2 Tablespoons Baking Powder (24 grams)

● 2 Eggs

● ½ Cup Butter (114 grams)

● 1 teaspoon of Salt

● 1 teaspoon Cumin (4 grams)

● 1 ½ Cup Milk (314 grams)

● 12 Green Onions ('Scallions')

● 4 Green Chiles

● 4 Egg Whites

● A small quantity of Olive Oil

**** STEPS ****

**** STEPS ****

The Lime Butter

1. Place the

Butter

(½ Cup or 113 g) in a bowl. Let it soften at room temperature for 30 minutes or more

2. 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 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

Lime Juice

(1 ½ tablespoons)

8. Dice and add 1 tablespoon into the bowl

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 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)

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

The Spinach Pancakes

17. Wilt the

Spinach Leaves

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

Spinach Leaves

with a knife

22. Melt the

Butter

(¼ Cup or 57 g)

23. 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), the

Salt

(½ teaspoon), the

Cumin

(½ teaspoon or 2 g), the

Milk

(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

Green Chiles

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

27. Open the

Green Chiles

and remove the seeds

28. Dice

29. Add into the bowl the

Spinach Leaves

( ½lbs or 227 g), the

Green Onions ('Scallions')

(6) and the

Green Chiles

(2)

30. Gently mix

31. 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

32. Add the

Egg Whites

(2) into the bowl

33. Gently fold the

Egg Whites

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

34. Do not whisk !!

Cooking

35. You may use a frying pan or a griddle

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 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

You may add some salad leaves

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 !

Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter

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