Green Pancakes With Lime Butter. Fantastic New Song From Randolph’s Leap.

Green Pancakes With Lime Butter

When you clean out a vacuum cleaner you become a vacuum cleaner.

Deep thought for a Friday. :)

The other day I shared an Yotam Ottolenghi recipe for Roast Butternut Squash With Tahini And Za’atar. Here’s another of his incredible, and always inventive, dishes.

Serve Green Pancakes With Lime Butter for brunch or as a light main course supper. The pancakes are packed with flavor and a hint of heat that is offset by the sublime lime butter and a sprinkling of mixed greens.
Green Pancakes With Lime Butter
Green Pancakes With Lime Butter

Ingredients:

250g spinach
110g (3/4 cup) self-rising flour
1 Tbs baking powder
1 egg, plus 1 egg white
50g unsalted butter, melted
½ tsp salt
1 tsp ground cumin
150ml milk
6 medium green onions, finely sliced
2 fresh green chiles, thinly sliced
olive oil for frying
Lime Butter (recipe follows)
Mixed greens, to serve

Directions:

1. Wilt the spinach in a pan with a splash of water. Drain and, when cool, squeeze to remove as much moisture as possible. Roughly chop and set aside.

2. Combine the flour, baking powder, whole egg, melted butter, salt, cumin and milk in a large mixing bowl. Whisk until smooth. Add the green onions, chiles and spinach. Mix with a fork.

3. Whisk the egg white to soft peaks and gently fold into the batter.

4. Pour a small amount of olive oil into a heavy frying pan and place over medium-high heat.

5. For each pancake, ladle 2 tablespoons of batter into the pan and press down gently. The pancakes should be about 3 inches in diameter and 3/8 inch thick.

6. Cook pancakes for about 2 minutes on each side, or until a golden-green color.

7. Transfer pancakes to paper towels and keep warm. Continue making pancakes, adding oil to the pan as needed, until the batter is used up.

8. To serve, stack three warm pancakes per person. Place a slice of flavored butter on top to melt and scatter with mixed greens.

Serves 3–4

Lime Butter

Ingredients:

100g unsalted butter, softened
Grated zest of 1 lime
1½ Tbs lime juice
¼ tsp salt
½ tsp pepper
1 Tbs chopped cilantro
½ garlic clove, finely chopped
¼ tsp chilli flakes

Directions:

1. Put the butter in a bowl and beat until soft and creamy.

2. Stir the rest of the ingredients into the butter.

3. Spoon lime butter onto a sheet of plastic wrap and roll into a cylinder. Twist the ends of the wrap to seal.

4. Chill until firm. Store leftover butter in the fridge.

Recipes from Yotam Ottolenghi
Green Pancakes With Lime Butter
Green Pancakes With Lime Butter

Randolph’s Leap, one of my favorite bands and an ISITK mvp, has a new album, Cowardly Deeds, coming out next month. ‘Under The Sun’ is the first single out and I absolutely adore it.

If you are not smiling during the first verse, you will be beaming by the warm chorus.

“Under the sun
I am in love with everyone”

Check out Randolph’s Leap on the band’s Website where you can learn of upcoming gigs in the UK and buy their music.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
This entry was posted in Main Courses, Vegetable and tagged . Bookmark the permalink.

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