Ottolenghi’s Green pancakes with lime butter

This was lunch today. I have cut and pasted the recipe from his Guardian column.

Green pancakes with lime butter

For the lime butter

100g unsalted butter, at room temperature

Zest 1 lime plus 2 tbsp lime juice

½ tsp salt

½ tsp white pepper

1 tbsp coriander leaves, picked

½ garlic clove, finely chopped

½ tsp chilli flakes

For the pancakes

110g self-raising flour

1 tbsp baking powder

1 egg

50g unsalted butter, melted

½ tsp salt

½ tsp ground cumin

150ml milk

10 spring onions, finely sliced

2 green chillies, finely sliced

250g baby spinach

1 egg white

Olive oil, for frying


First, make the lime butter. Put the butter in a medium-sized bowl and beat with a wooden spoon until it turns soft and creamy. Stir in the remaining ingredients. Tip everything out on to a sheet of clingfilm and roll into a sausage shape. Twist the ends to seal, then chill until firm.

For the pancake batter, put the flour, baking powder, egg, butter, salt, cumin and milk in a mixing bowl, and whisk until smooth. Add the onion and chilli to the batter. Put the spinach in a pan with a splash of water, cook until wilted, drain, squeeze dry, then roughly chop and add to the batter. Whisk the egg white to soft peaks and carefully fold it in to the batter.

Pour a little oil into a heavy frying pan and place on medium-high heat. For each pancake, ladle two to three tablespoons of batter into the pan and press down gently. You should get smallish pancakes, about 7cm in diameter and 1cm thick. Cook for a minute on each side, until a nice golden-green colour. Transfer to a paper towel and repeat, adding oil as needed, until all the mixture is used up. Keep the cooked pancakes warm.

To serve, pile up three pancakes per person and place a disc of flavoured butter on top to melt. Serve a flavoursome leaf salad on the side.

· Yotam Ottolenghi is chef-patron of Ottolenghi, London.

We found this served 3 for an ample lunch with a plain green salad – perhaps a more substantial salad would be the go if serving for 4. There was quite a lot of lime butter left, which is now in the freezer for another occasion.


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