Yesterday I decided to make brunch for my friend Valerie. Valerie and I met at sleep away camp when we were 10 and have been friends ever since! One of the first recipes that caught my eye when I bought Plenty, by my main man Yotam Ottolenghi, was the green pancakes with lime butter from page 150. I am SO glad that I finally made them because they are DELICIOUS. The pancakes are savory and taste like a Chinese egg roll – pancake fusion, or perhaps similar to Jeon, if you are familiar with Korean food.

I decided to accompany the pancakes with scrambled eggs with you guessed it, yes MUSHROOMS. My blog has been sadly bereft of mushrooms as of late, so I decided to add them in to my scrambled eggs. Even though they were just regular button mushrooms from the Berkeley bowl, any mushroom is better than no mushroom in my opinion, and I’ve always thought the button mushrooms get a bad rap. Did you know that Agaricus bisporus, the common grocery store button mushroom, is actually the same species as cremini and portabella? Yes, you thought you were being fancy buying portabella mushrooms, but in fact it’s just a button mushroom grown larger. I’m not saying they aren’t still good though..look how pretty these babies are:

I sauteed some mushrooms with half a red onion for the eggs while Valerie got started on the lime butter, which is a magic combination of butter, lime juice, lime zest, salt, pepper, cilantro, garlic, and chile flakes. Here is Valerie making the lime butter:

Here is the completed lime butter before we rolled it up in saran wrap and stuck it in the fridge to chill:

How beautiful are all of these green ingredients for the green pancakes?

The next thing to do is to wash and wilt 0.5 lb of spinach in a pan, drain it, let it cool, squeeze out the moisture, roughly chop it, then set it aside. For the pancakes, Ottolenghi calls for self-rising flour, which you make by adding 1.25 tsp baking powder and a pinch of salt to 1 cup of regular all-purpose flour. Melt 4 tbsp of butter in a pan and then add it to 3/4 cup self rising flour, 1 tbsp baking powder, 1 egg, 0.5 tsp salt, 1 tsp cumin, and 2/3 cup milk in a large mixing bowl and whisk until smooth. Finely slice the green onions, then add them and the wilted spinach to the pancake mixture along with a green chile. Ottolenghi called for 2 fresh green chiles but he did not specify which kind and since I’m not huge on spicy I used one large jalapeno pepper. I removed the seeds from the jalapeno pepper before adding it to the pancakes but if you are a big fan of spicy, by all means go ahead and add more! Here is what the pancake mixture looks like:

The next step is a bit complicated – you are supposed to whisk an egg white to soft peaks and gently fold it into the batter. What exactly is a soft peak?? I had no idea about this but luckily Valerie seemed to know, but unfortunately she said my whisk stinks and she could not whisk to soft peaks with it. Luckily the pancakes still turned out gorgeous even with the poorly whisked egg whites:

Heat a pan to medium high heat, add olive oil, and add 2 tbsp of pancake batter for each pancake and cook them for 2 minutes on each side. Here are the pancakes with lime butter:

For the scrambled eggs, I cracked and whisked up 5 eggs, added salt, pepper, and basil flakes, and added them to the sauteed mushrooms and onion:

Valerie brought over some fresh lettuce from her mother’s garden and we made a simple lettuce and tomato salad to accompany the pancakes and scrambled eggs. Here is the completed meal:

Here is Valerie enjoying the lovely meal:

Next time you are thinking of going out to one of those trendy brunch spots and waiting over an hour in line to be at the hippest spot in town, think about making this brunch at home instead. Delicious high quality and way cheaper brunch fair all from the comfort of your own home – plus you get to keep the leftovers. I highly recommend it :)

Ingredients:

Lime butter

8 tbsp (1 stick) unsalted butter, at room temperature

Grated zest of 1 lime

1 1/2 tbsp lime juice

1/4 tsp salt

1/2 tsp white pepper

1 tbsp chopped cilantro

1/2 garlic clove, finely chopped

1/4 tsp chile flakes

1/2 lb (about 8 cups) spinach, washed

3/4 cup self-rising flour

1 tbsp baking powder

1 egg

4 tbsp unsalted butter, melted

1/2 tsp salt

1 tsp ground cumin

2/3 cup milk

6 medium green onions, finely sliced

2 fresh green chiles, thinly sliced

1 egg white

Olive oil for frying