1/2 lb spinach, washed
3/4 cup flour
1 tbsp + 1 tsp baking powder
1 egg
2 tbsp melted unsalted butter
1/2 tsp salt
1 tsp ground cumin
2/3 cup milk
6 green onions, finely sliced
2 fresh green chiles, thinly sliced
1 egg white
olive oil
Wilt the spinach in a pan, drain, squeeze to remove as much water as possible, chop.
Put the flour, baking powder, egg, butter, salt, cumin, and milk in a mixing bowl, whisk until smooth.
Add green onions, chiles, and spinach, mix.
Whip the egg white to soft peaks and fold it in.
Cook in a pan like small pancakes.
You can serve with lime butter (butter, lime zest and juice, salt, pepper, cilantro, garlic, chile flakes all whipped together) but I kinda think it's buttery enough and that's a lot of extra trouble.
Source: Plenty by Yotam Ottolenghi
3/4 cup flour
1 tbsp + 1 tsp baking powder
1 egg
2 tbsp melted unsalted butter
1/2 tsp salt
1 tsp ground cumin
2/3 cup milk
6 green onions, finely sliced
2 fresh green chiles, thinly sliced
1 egg white
olive oil
Wilt the spinach in a pan, drain, squeeze to remove as much water as possible, chop.
Put the flour, baking powder, egg, butter, salt, cumin, and milk in a mixing bowl, whisk until smooth.
Add green onions, chiles, and spinach, mix.
Whip the egg white to soft peaks and fold it in.
Cook in a pan like small pancakes.
You can serve with lime butter (butter, lime zest and juice, salt, pepper, cilantro, garlic, chile flakes all whipped together) but I kinda think it's buttery enough and that's a lot of extra trouble.
Source: Plenty by Yotam Ottolenghi
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