This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in guardian.co.uk
- Serves three to four.
- 100 g unsalted butter at room temperature
- grated zest of 1 lime
- 1½ tbsp lime juice
- ¼ tsp salt
- ½ tsp white pepper
- 1 tbsp chopped coriander
- ½ garlic clove, finely chopped
- ¼ tsp chilli flakes
- 250 g spinach, washed
- 110 g self-raising flour
- 1 tbsp baking powder
- 1 free-range egg
- 50 g unsalted butter, melted
- ½ tsp salt
- 1 tsp ground cumin
- 150 ml milk
- 6 spring onions, finely sliced
- 2 green chillies, thinly sliced
- 1 free-range egg white
- olive oil, for frying
- Put 100 g butter in a bowl and beat with a wooden spoon until creamy.
- Stir in the zest, lime juice, salt, pepper, coriander, garlic and chilli.
- Tip out on to a sheet of clingfilm, roll into a sausage, twist the ends to seal and chill.
- Wilt the spinach in a pan with a splash of water.
- Drain and, when cool, squeeze to remove as much moisture as possible.
- Chop and set aside.
- Put the flour, baking powder, whole egg, melted butter, salt, cumin and milk in a bowl and whisk until smooth.
- Add the onions, chillies and spinach, and mix in.
- Whisk the egg white to soft peaks and gently fold in.
- Pour a little olive oil into a heavy frying pan and place on a medium–high heat.
- For each pancake, ladle in two tablespoons of batter and press down gently.
- You should get smallish pancakes about 7 cm in diameter and 1cm thick.
- Cook for two minutes a side, until you get a good golden-green colour.
- Transfer to kitchen paper and keep warm.
- Repeat, adding oil to the pan as needed, until the batter is used up.
- To serve, pile up three warm pancakes per person and place a slice of flavoured butter on top to melt.
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