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Currabinny Rye Pancakes
FoodRecipes

Rye Pancake Recipe From The Currabinny Cookbook

The Currabinny Cookbook has set the foodie world on fire, and with recipes like this one for rye spring onion pancakes with lime and chilli butter it’s easy to see why. Easy to make but jam packed with flavour we’re obsessed

James and William say: “These pancakes are extremely healthy but still packed with flavour. The rye flour really complements the spinach and spring onion, and is full of fibre and lower in gluten than regular flour. Especially good when paired with the zingy lime and chilli butter!”

Serves 2

You will need:

For the lime and chilli butter:

1 small clove of garlic

a handful of fresh coriander leaves

2 ½cm piece of fresh red chilli

juice of 1 lime

a pinch of sea salt

100g butter, softened for the pancakes:

8 spring onions

a handful of fresh chives

200g fresh baby spinach

100g rye flour

2 tablespoons baking powder

2 medium organic eggs

50g butter, melted

1 teaspoon ground coriander

75ml milk

sea salt and freshly ground black pepper

1 tablespoon rapeseed oil, for frying

Method:

  • First prepare the lime and chilli butter. Peel and crush the garlic, chop the coriander and nely dice the
chilli. Put these into a bowl with the lime juice, salt
and butter, and mash together with a fork or wooden spoon. When well combined, roll the butter into a log shape, wrap in baking parchment and cool in the fridge.
  • Finely slice the spring onions and chop the chives. Cook the baby spinach with a splash of water in a small pan until completely wilted. Drain and squeeze excess water out by pressing into wads of kitchen paper. Chop the spinach and put into a large bowl with the rest of the pancake ingredients, apart from the rapeseed oil. Mix well with a wooden spoon.
  • Put the oil into a frying pan on a medium-high heat. When hot, drop ladlefuls of the mixture into the
pan – you should be able to cook 3 pancakes at a time. Cook each side for around 3 minutes until golden. Serve each pancake with a round of lime and chilli butter (cut from the roll and parchment removed) melting on top.

 

Taken from The Currabinny Cookbook by James Kavanagh & William Murray (Penguin Randomhouse)  

READ: Jamie Oliver’s burrata bruschetta recipe

 

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