Photo by: Jonathan Lovekin

Green pancakes with lime butter

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250g spinach, washed
110g self-raising flour
1 tbsp baking powder
1 free-range egg
50g unsalted butter, melted
½ tsp salt
1 tsp ground cumin
150ml milk
6 medium spring onions (100g in total), finely sliced
2 fresh green chillies, thinly sliced
1 free-range egg white
olive oil for frying

Lime butter:
100g unsalted butter, at room temperature
grated zest of 1 lime
1½ tbsp lime juice
¼ tsp salt
½ tsp white pepper
1 tbsp chopped coriander
½ garlic clove, finely chopped
¼ tsp chilli flakes

This recipe brought lots of compliments round my way after I first published it in 2008. I guess these pancakes are so comforting they somehow take you back to your childhood, when the joy of textures and flavours is still pure and unadulterated. Brunch is the ideal meal for them, served with a salad of seasonal leaves and possibly also a slice of freshly grilled halloumi or a piece of smoked fish.
Some lime butter will probably be left over. Keep it in the fridge and then smear it over a baked sweet potato.

Serves 3–4

(p 150, Plenty)


The method for this recipe is available in the book Plenty, available to buy here.
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Perfect with

  1. Aleppo chilli flakes

    Aleppo chilli flakes


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