WORDS: AMY GRIER NUTRITIONAL INFO FROM MELANIE FLOWER, NATURAL-HEALTHCARE.NET
FOOD
GOURMET-ON-T H E - GO
Per portion:
Fat: 36.3g
Kcals: 461
Captivating new experience
Fall under the
spell of the
BEHOLD, AN EARLY MORNING
PILE OF PANCAKES!
WITH CALORIE-CANCELLING
SPINACH TOO!
Enchanted
Palace
www.hrp.org.uk
Supported by the Members of Historic Royal Palaces.
In association with WILDWORKS.
BRILLIANT BRUNCH
Savoury
spinach
pancakes
Brunch doesn’t have to mean bacon
and eggs. These pancakes should
impress even the trickiest breakfast
guest. Serve with grilled halloumi and
some freshly squeezed grapefruit juice.
Preparation time 15 minutes
Cooking time 10 minutes
Ingredients (serves 3-4) Pancakes:
u 250g spinach u 110g self-raising
flour u 1 tbsp baking powder u 1 egg
u 50g unsalted butter u 1/2 tsp salt
u 1 tbsp ground cumin u 150ml milk
u 6 spring onions, sliced u 2 fresh
green chillies, sliced u 1 egg white u
STEP UP TO
THE PLATE…
Olive oil Lime butter: u 100g unsalted
butter, at room temperature u Grated
zest of 1 lime u 11/2 tbsp lime juice
u 1/4 tsp salt u 1/2 tsp pepper u 1 tbsp
chopped coriander u 1/2 garlic clove,
finely chopped u 1/4 tsp chilli flakes
Method Step 1: For lime butter,
beat butter until creamy. Stir in other
ingredients, tip on to cling film and roll
into a sausage shape. Seal ends, chill.
Step 2: For pancakes, wilt spinach in
pan, drain and squeeze out water. Chop.
Step 3: For batter, mix flour, baking
powder, egg, melted butter, salt, cumin
and milk until smooth. Add spring
onions, chillies and spinach. Whisk egg
white to soft peaks and fold in.
Step 4: Heat oil in pan. Ladle in 2 tbsps
batter. Aim for pancakes 7cm wide, 1cm
thick. Cook 2 mins each side till brown.
Step 5: Serve with slice of lime butter.
From Plenty by Yotam Ottolenghi
(£25, Ebury Press)
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