Ottolenghi inspired kale pancakes

Kale pancakes

Ottolenghi inspired kale pancakes
Print Recipe
These pancakes are light and fluffy and loaded with leafy green goodness. Serve for brunch with halloumi or a poached egg with a little basil pesto.
Servings
4
Servings
4
Ottolenghi inspired kale pancakes
Print Recipe
These pancakes are light and fluffy and loaded with leafy green goodness. Serve for brunch with halloumi or a poached egg with a little basil pesto.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Wilt the kale in a pan with water, then drain in a sieve. Squeeze hard to remove as much water as possible, put aside. For the pancake batter, put the flour, baking powder, whole egg, melted butter, salt, cumin and milk in a large mixing bowl and whisk until smooth. Add the spring onions & kale and mix with a fork. Whisk the egg white till soft peaks and gently fold into the batter. Pour a dash of the olive oil into a heavy frying pan and ladle 2 Tablespoons of batter into the pan and press down gently. They should be approx 7cm in diameter and 1cm thick. Cook for about 2 minutes on each side. Transfer to kitchen paper towel and keep warm.
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