Posts tagged pancakes

Spinach and Pea Fritters with Lime Butter

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Spinach and Pea Fritters with Lime Butter

 

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I am always making fritters and when I saw a version of this recipe in my new copy of Ottolenghi’s ‘Plenty’, I had to give it a go. This recipe has been adapted from the original- not out of an unappreciation of it but simply due to lack of the full list of ingredients in my pantry. I have replaced a few and added others such as the peas, some mint and more cumin. Like my other fritter recipes (see here) ….(and here) the basic batter of flour and egg is open to any ingredients! I had these as a lunch but they would be equally amazing with a poached egg, bacon and a creamy hollandaise as a muffin-less take on eggs Benedict for brunch…

Serves 3 (makes about 9 fritters)

  • 150g spinach
  • Handful of peas
  • 60g self raising flour
  • 1 tsp baking powder
  • 1 egg
  • 25g unsalted butter, melted
  • Salt and pepper
  • ½ tsp ground cumin
  • 1 tsp cumin seed
  • Splash of milk
  • 50g salted butter, softened
  • Zest of 1 lime
  • Small bunch mint, finely chopped
  1. Wilt the spinach in a hot pan with a splash of water until wilted. Drain in a sieve and squeeze out the excess water. Leave to cool. Blanch the frozen peas in boiling water for a few minutes and then drain and leave to cool.
  2. Meanwhile make the butter. Grate the lime zest into the salted butter and add the chopped mint. Mix with a fork until combined. Place the butter between some baking parchment and roll into a cylinder and chill in the fridge until needed.
  3. Now, whisk the flour, baking powder, melted butter, egg, salt and pepper, cumin and a splash of milk to form a batter.
  4. Chop the spinach and add, with the peas, to the batter mixture and stir.
  5. Whisk together and add enough milk to form a thick batter which is loose enough to spoon into pancakes in the pan.
  6. Heat some olive oil in a frying pan, enough to cover the base, and fry large spoonfuls of mixture for a bout 2 minutes on each side on a high-ish heat until a crust forms and they are golden brown.

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6. Flip over and fry for a few more minutes until cooked. Drain on kitchen paper and serve, with a slice of lime, mint butter melted on top and a fresh tomato salad.

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Gingerbread and Apple Pancakes

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Gingerbread and Apple Pancakes

The perfect start to a sunny Autumnal Sunday morning. I saw a version of these recently on a cookery show, however I always like to get some fruit into my breakfast in some way so I added some grated apple for texture and nourishment!

Pillowy, light and spongy pancakes are always satisfying. I haven’t got a huge sweet tooth so I appreciate homemade pancakes that haven’t been drowned in maple syrup or criminally, bacon…..! I had mine simply with Greek yoghurt and a spoonful of my pumpkin butter jam for sweetness. Drizzled with some sticky honey (the pancakes not me), I was ready to start the day……

  • 225g self raising flour
  • 3 tbsp light muscovado sugar
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp mixed spice
  • pinch salt
  • ½ lemon, grated zest
  • ½ vanilla pod, seeds. Or a few drops of vanilla extract
  • 300ml milk
  • 1 large egg
  • 1 apple, grated and drained in a colander
  1. Place the dry ingredients in a large bowl and make a well in the centre.
  2. Add the lemon, vanilla and then whisk in the milk.
  3. Whisk in the egg and then add the apple. My apple was quite moist so it made the mixture a little thinner so I suggest draining the apple in a colander first or patting dry. I just added a little more flour and it still worked out fine!image
  4. Pour a little oil in a hot frying pan and fry large spoonfuls of the mixture for a few minutes until it begins to turn golden brown underneath and bubbles appear on top before flipping and frying for a few more minutes.
  5. Serve warm with yoghurt and honey or any other favourite accompianment!

These are also open to experimentation! Add any flouring, spice or fruit but be aware that wet fruit will add a lot of moisture. Try it with my pumpkin butter jamimage

Cornbread Fritters with Soured Cream and Guacamole

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Cornbread Fritters with Soured Cream and Guacamole

These little cornbread inspired fritters/pancakes were made with the leftover pulp from the sweetcorn soup I made. I hate waste and this way, the delicious wholesome leftovers were put to good use. You could alternatively use tinned corn which you can blend, the texture may be slightly different so just add more flour/milk to adjust for a drier/wetter batter. The polenta adds a crispy texture, the cheese melts everywhere and the chilli provides that familiar cornbread kick.

  • 300g leftover pureed corn from your Creamy Sweetcorn Soup– see recipe (or tinned sweetcorn, pureed)
  • 3 spring onions, finely chopped including green tops
  • ½ large red chilli, finely chopped
  • 40g grated mature cheddar cheese
  • 40g plain flour
  • 40g polenta/cornmeal
  • ½ tsp baking powder
  • 2 large eggs, beaten
  1. In a large bowl, combine the pureed corn, spring onions, chilli, cheese and season.image
  2. Whisk in the eggs and then stir in the flour, baking powder and polenta until you have a thick batter. If the batter is too runny add a little more flour. It should be fairly thick but will set once cooked.image
  3. Heat a thin layer of sunflower oil in a frying pan over a medium-high heat. Fry spoonfuls of the mixture for 1-2 minutes each side or until golden and crusty from the polenta. The mixture can be a little wet but adding too much flour I’ve found makes them taste a bit ‘floury’ whereas here they will taste solely of sweetcorn.image
  4. Drain on kitchen paper and leave to cool slightly before serving warm with soured cream and guacamole!