It doesn’t take much to distract your average American from the President’s State of the Union speech. Tonight, Mr. Alpenglow was lured away by Plenty: Vibrant Recipes from London’s Ottolenghi. How very unpatriotic. Fortunately, the recipes really are vibrant. Most vibrant of all are the Green Pancakes with Lime Butter. Like a Berkeley grad student in the ’60s, they embody that effortless melange of funk (from cumin), heat (chiles), and vegetal aroma (the greens). A Negroni keeps it all in check.

Green Pancakes with Lime Butter 
(recipe by Yotam Ottolenghi)

for the lime butter:
8 tbsp unsalted butter, softened
grated zest of 1 lime
1 1/2 tbsp lime juice
1/4 tsp salt
1/2 tsp white pepper
1/2 garlic clove, finely chopped
1/4 tsp chile flakes

for the pancake batter:
1/2 lb spinach, wilted and chopped
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

To make the lime butter, mix all the ingredients together. Transfer to a ramekin. Chill until firm. Proceed to the pancake batter. Mix the flour, baking powder, whole egg, melted butter, salt, cumin, and milk in a large bowl until smooth. Add the green onions, chiles, and spinach. Whisk in the egg white. Pour some olive oil into a nonstick frying pan on medium heat. For each pancake, ladle about two tablespoons of batter into the pan and press down gently, yielding small pancakes about 3 inches in diameter. Cook for about 2 minutes on each side until you get a golden-green color. Transfer to paper towels and keep warm. Continue making pancakes, adding oil to the pan as needed. To serve, stack the pancakes and place some of the lime butter on top to melt.


1.25 oz. Plymouth gin
1.25 oz. Campari
1.25 oz. Dolin sweet vermouth

Stir with ice and strain into chilled coupe.
Garnish with an orange twist.



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