Spinach Pancakes with Lime Butter

Who ever said pancakes had been only acceptable for breakfast? These "grown-up" savoury pancakes are fragrant and lightly spiced, with spinach and quinoa and plenty of buttery goodness. An stylish meal so as to surely leave an enduring impact, the pancakes are served with a zesty home made lime butter to finish the enjoy. Compliment the meal with clean vegetables, a lentil curry, or grilled halloumi for an additional decadent touch.

This recipe is adapted from Plenty by Yotam Ottolenghi, and I think my readers will know by now that this is one of the most treasured books on my shelf. It's all vegetarian too. I dare say that Ottolenghi, who is not himself a vegetarian, produces more vibrant, yet straightforward, vegetarian recipes than many of us seasoned vegetarians do. I've had my eye on these pancakes every since I cracked open the covers and can't believe I didn't get to making them until now. Savory pancakes are a weakness of mine, especially when you want to make things a bit more decadent by slathering on some freshly made zesty lime butter. Elegance awaits you and Ottolenghi never disappoints — with a masterful and fresh approach to accessible and familiar staples.

You'll have plenty of lime butter leftover to be able to preserve inside the refrigerator and can be used to beautify the flavor of steamed or roasted veggies, which includes potatoes, Brussels sprouts, squash, or anything else suits your fancy.

More saovry pancakes you are positive to revel in from Lisa's Vegetarian Kitchen:

Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (B?Nh X?O)

Spicy Potato Pancakes

Vanilla Oat Pancakes

Chickpea Flour Pancakes (Pudla) with Crushed Peas, Ginger, Chilies and Cilantro

On the pinnacle of the reading stack: notes

Audio Accompaniment: Erot