I rarely eat pancakes, but lately I've had such a craving for them. Not the breakfast variety slathered in maple syrup, but the savory kind. These green pancakes are exactly what I had in mind. The "green" comes from the spinach, green chilies, and scallions from which they're made. They cook up beautifully and are absolutely delicious! You can serve them for brunch or a light lunch accompanied by a salad. We had them for dinner the other night alongside some grilled shrimp. Try them. You won't be sorry.
You can use any variety of green chili peppers in this recipe, hot or mild.I decided on a combination of poblano and hatch for a little kick.
Don't be tempted to omit the lime butter. It packs lots of flavor and is ridiculously delicious. If you have any leftover, it's great over fish or chicken.
Makes about 13-3 inch pancakes
- 1/2 lb. (8 cups) spinach
- 3/4 cup self rising flour (see note)
- 1 T. baking powder
- 1 egg
- 4 T. melted butter, unsalted
- 1/2 t. salt
- 1 t. ground cumin
- 2/3 c. milk
- 6 medium green onions, finely sliced
- 2 fresh green chiles, thinly sliced
- 1 egg white
- olive oil for frying
Note: To make your own self rising flour, combine 1 cup flour, 1-1/4 t. baking powder, and a pinch of salt. You will only use 3/4 cup of this mix in the recipe.
Cook the spinach in a covered pan with a splash of water to wilt. Drain, cool, and squeeze dry. Chop and set aside.
Add the flour, bp, whole egg, melted butter, salt, cumin, and milk to a large mixing bowl and whisk together until smooth. Mix in the green onions, chiles, and spinach with a fork. In a small bowl, whisk the egg white until it holds a soft peak and gently fold it into the batter.
Heat a small amount of olive oil in a frying pan and when hot, ladle about 2 T. of batter into the pan and press down gently using a spatula. Cook until golden brown, about 2 minutes on each side. Transfer to paper towels and keep warm. Serve with a slice of lime butter on top to melt.
- 1 stick unsalted butter at room temperature
- grated zest of 1 lime
- 1-1/2 tsp. lime juice
- 1/4 tsp. salt
- 1/2 tsp. pepper
- 1 T. fresh cilantro
- 1/2 garlic clove
- 1/4 tsp. chile flakes (optional)
Add ingredients to a mini food processor and blend together, or hand chop cilantro and garlic. Add to softened butter with the rest of the ingredients until combined.
Tip onto a sheet of wax paper or parchment and roll into a sausage shape. Twist the ends of the wrap to seal and chill until firm. Cut into slices as needed.
Recipe from Plenty by Yotam Ottolenghi
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