Faux Pasta: A Sister Cooking Blog

Savory Spinach Pancakes with Lime Butter

These were the best things I’ve eaten all week and I even forgot the egg (but not the egg white) in this. I think including just the whipped egg white was kind of good because it was like a concentrated delicious spinach fritter. Except better than every other fritter I have ever made. I think it is also because I took up the time to get the white into “peak” stage, which made everything fluffy and crisp. Using a healthy amount of olive oil with every batch I fried up certainly didn’t hurt.

I miraculously had all the ingredients on-hand, and whipped these babies up in about 45 minutes for Saturday brunch. I made the compound butter in the food processor and used a lemon since I was fresh out of limes. I also used red pepper flakes in the pancake batter since I didn’t have fresh chiles. Next time I’ll try to follow it completely; I bet it would be even better.

This recipe is from that cookbook with the roasted eggplants drizzled with yogurt sauce and pomegranate seeds on top (“Plenty” by Ottolenghi - really great, except for that recipe with the ENTIRE papaya — the winter slaw recipe. Guys. Papaya smells like death, baby vomit, and dentist’s offices). I think maybe in London they get smaller papayas that are not so ripe. 

- Nellie