First things first - this is an absolute winner. It's the perfect thing for a weekend brunch or lunch, or in our case a rainy Sunday's film club. Airy, light, spiced pancakes with a pleasingly raw and green taste and a sharp lime and chilli butter. Wondrous. You can find the full version from the Guardian here. Don't be put off by the long list of ingredients - most of them are regular household things that you may have around the house, and you can easily bodge a few bits.
- butter, lime zest and juice, salt and pepper, chilli flakes, raw garlic for the butter
- self-raising flour
- eggs
- baking powder
- spinach, green chilli, spring onions
- milk, egg, butter
- ground cumin
Make the butter by creaming all of the ingredients needed together. Use common sense as to amounts but aim for a punchy and strong tasting result with lots of lime. It should look a bit like this...
The correct amounts for the pancakes can be found in the Guardian link. I think you could put even slightly more spinach in the mix. Fresh green chillies give an amazing edge to things and should not be missed, and the egg whites are essential in making a fluffy pancake.
Fry with keenness, speed and vigour. Top with the butter and enjoy. We had these with aubergine soup (to be blogged soon) but you could have with poached eggs, salads, hummus or whatever else.
This is one of the best Ottolenghi recopies I've ever tasted. Don't delay
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