Recipe Review: Green Pancakes with Lime Butter from Plenty
Layers of flavor the Ottolenghi way
I have shelved this book for far too long. It has been since 2014 that I last cooked from Plenty, and everything about this recipe held up with what I remember from the others:
- The recipes are deceptively complex, each ingredient requiring some form of manipulation.
- Forget a clean kitchen, your empty sink will soon be full of dishes.
- The effort will be well worth the results, satisfying layers of flavor fill every bite.
In some way this is a simple dish, but the resulting flavors are incredible. Fresh herbal greens, bright lime, a little hint of spicy chili (I used Aleppo pepper which is a little sweet with a flavor similar flavor to sumac, and can easily be doubled in this recipe.)
Cumin has a strong presence in this dish, and typically I'm a bit of a cumin hater, but the cumin here, is really great. It gives the pancake an earthy, hearty flavor. The cumin is pervasive, but in the best possible way, tying all other flavors together.
Ottolenghi suggests serving the pancakes with a grilled piece of halloumi or smoked fish, I went with a poached egg since i made the pancakes for breakfast. The egg was a perfect addition, the yolk a harmonious addition to the other flavors. The only thing I'd change up for next time is something to balance the richness of this dish, it needs more brightness—perhaps a dollop of greek yogurt, or maybe even just an extra squeeze of lemon or lime juice.
Serve this recipe the next time you treat someone to brunch.