Wednesday, 3 August 2011

Brunch doesn't get much better ...

... than the green pancakes by the creative chef Yotam Ottolenghi

Serves 3-4

For the lime butter
100g unsalted butter, at room temp; Grated zest of 1 lime; 1½tbsp lime juice; ¼tsp salt; ½tsp white pepper; 1 tbsp chopped coriander; ½ garlic clove, finely chopped; ¼tsp chilli flakes

For the pancakes
250g spinach, washed
110g self-raising flour
1 tbsp baking powder
1 free-range egg
50g unsalted butter, melted
½tsp salt
1 tsp ground cumin
150ml milk
6 spring onions (100g), finely sliced
2 fresh green chillies, thinly sliced
1 free-range egg white
Olive oil for frying
Start with the lime butter. Put the butter in a medium bowl and beat with a wooden spoon until it turns soft and creamy. Stir in the rest of the ingredients. Tip on to clingfilm and roll into a sausage shape. Twist the ends to seal. Chill until firm.
Wilt the spinach in a pan with a splash of water. Drain in a sieve and, when cool, squeeze hard with your hands to remove as much moisture as possible. Roughly chop and put aside. 

Better a good brunch than the politics of despair that surrounds the unwary in Wales.


  1. that looks crazy! and oh so delicious. Not unlike Wales.. oh wait, that doesn't quite work.

  2. If Wales were crazy and delicious it would be a complement, the pancakes are really good ......