Plenty: Vibrant Recipes from London's Ottolenghi
Tags: vegetarian lime spinach pancake
Recipe Reviews
Zosia from Toronto, ON
Very nice savoury pancakes well suited to breakfast/brunch or as a side at a larger meal.
I used Swiss chard instead of spinach, and a blender to make the batter before folding in the whipped egg whites so my pancakes were more uniformly green than they should have been. They were very much like a regular American pancake…tender, light and fluffy.
I skipped the butter and just served them with lime.
friederike from Berlin,
Very delicious, but too salty. I only used half the amount of salt in the lime butter (and 1 out of 1 1/2 tsp lime juice), but the full amount of salt in the pancakes, and apparently that was too much. I'm also not sure if the pancakes really need the lime butter, or if they're not nicer without - their flavour is complex enough on it's own. I liked how crispy they were when we ate them straight out of the pan - once you wait, even if only 5 minutes while the other pancakes are being made, they loose their crispness.
The lime butter is really nice and seems very versatile; I can especially see it going well with fish, something we will probably try out later this week.
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