Spinach & lime butter pancakes – Ottolenghi.

28/11/20234passionfood

Prep time: 25 minutes

Cook time: 25 minutes

Serves: 4 people

No comment, honestly these spinach & lime butter pancakes that Ottolenghi calls “green pancakes” are sooo good.
And as the end-of-year holidays approach, you can make them like blinis and serve them with smoked salmon, a small quenelle of sour cream or not, “red caviar” salmon eggs and to finish with a green touch add dill leaves. Trust me, it will look like an aperitif coming from a luxurious restaurant .
You can prepare the pancake batter the day before without the egg whites. The next day, whisk the egg white to soft peaks, then gently add it to the pancake batter and cook. You can also prepare the spinach & the lime butter pancakes the day before and reheat the them the next day to save time.

Still in the same spirit, check this recipe for “cake with two salmon” from the great chef Nicolas Bernardé, a recipe from his book “invitation from a traveling pastry chef”.

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Spinach & lime butter pancakes - Ottolenghi.

28/11/2023 4passionfood

Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes

Serves: 4 people

Ingredients :

For the pancakes batter :

110 g self - raising flour, otherwise use all purpose flour and add 1 tsp baking powder.
1 Tbsp baking powder, I didn’t use it.
1 egg
50 g unsalted butter , melted
1/2 tsp salt
1/2 tsp ground cumin
150 ml milk
10 spring onions, finely sliced
2 green chillies , finely sliced
250 g baby spinach
1 egg white
Olive oil, for frying

For the lime butter :

100 g unsalted butter , at room temperature
1 zest lime
2 Tbsp lime juice
1/2 tsp salt
1/2 tsp white pepper
1 Tbsp fresh coriander leaves, picked
1/2 garlic clove, finely chopped
1/2 tsp chilli flakes

Method :

Make the lime butter :

1)
First, prepare the lime butter. Put the butter which should be at room temperature in a medium sized bowl and mix with a wooden spoon or Maryse until it becomes soft and creamy.

Then add the rest of the ingredients.

Pour everything onto a sheet of cling film and roll into a sausage shape. Tie a knot at the ends to secure the butter, then refrigerate until firm.

Make the pancake batter :

1)
For the pancake batter, place the flour, baking powder, egg, butter, salt, cumin and milk in a bowl and whisk until smooth.

Place the spinach in a saucepan with a little of water, cook for about 3 – 4 minutes until wilted, drain, squeeze out as much water as possible, then roughly chop them and add to the batter, with the onion and chilli.

Whisk the egg white to soft peaks and gently fold it in to the batter.

Pour a little oil into a heavy-based frying pan and place over medium-high heat. For each pancake, pour two to three tablespoons of batter into the pan and press down gently. You should get pancakes approximately 7cm in diameter and 1cm thick. Cook for one to two minutes on each side, until you get a nice golden color. Transfer to paper towels and repeat until you run out of pancake batter, adding oil as needed. Keep the cooked pancakes warm.

To serve, pile up three pancakes per person and place a disc of flavored butter on top to melt. Serve with a salad dressed with a simple vinaigrette with lemon juice and olive oil on the side.

Enjoy !!

Tricks & Tips :

*If you don’t have self-rising flour, know that you can make it easily by incorporating a tsp of baking powder into 100g of all-purpose flour.

* You can make the pancakes the day before and reheat them the next day.

* You can also prepare the pancake batter the day before and keep it in the refrigerator but without incorporating the egg white. The next day, whisk the egg white to soft peaks and add it to the pancake batter before cooking.

* Consider making them in mini blini shapes and serving them with smoked salmon, a few salmon eggs and dill leaves for an aperitif.

*I didn’t add the green chili so the kids could eat with us. They really loved these pancakes that I served with a green salad and slices of smoked salmon.

Nutrition

Spinach & lime butter pancakes – Ottolenghi.