Easy Entrees

Matt Stone's warrigal greens pancake with sour cream and fermented chilli

Name: Pancake recipe with warrigal greens
Yield: 6
Ingredients: 200g warrigal greens (from specialty fruit and veg shops), leaves picked, plus extra to serve; 1 bunch flat-leaf parsley, leaves picked, finely chopped; 1 bunch coriander, leaves picked, finely chopped; 2 spring onions, thinly sliced; 1/2 cup (125ml) extra virgin olive oil; 120g unsalted butter, chopped; Sour cream & fermented chilli (from Asian food shops), to serve; 240g self-raising flour; 2 tsp baking powder; 4 eggs, separated; 300ml milk; 120g butter, melted; 1 tsp ground coriander; 1 tsp ground cumin

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https://healthimprovements.info/recipes/pancake-recipe-warrigal-greens/sxfypvpz — Warrigal greens pancake, sour cream, fermented chilli

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by Matt Stone

Sep 01, 2019

We guarantee this warrigal greens pancake is unlike any you've ever tried.

200g warrigal greens (from specialty fruit and veg shops), leaves picked, plus extra to serve
1 bunch flat-leaf parsley, leaves picked, finely chopped
1 bunch coriander, leaves picked, finely chopped
2 spring onions, thinly sliced
1/2 cup (125ml) extra virgin olive oil
120g unsalted butter, chopped
Sour cream & fermented chilli (from Asian food shops), to serve

Batter

240g self-raising flour
2 tsp baking powder
4 eggs, separated
300ml milk
120g butter, melted
1 tsp ground coriander
1 tsp ground cumin

Method

1.

Fill a large saucepan three-quarters full with water and bring to the boil. Add warrigal greens and blanch for 30 seconds or until wilted. Refresh in iced water. Drain well and squeeze out any excess water. Roughly chop and set aside until ready to use.
2.

For the pancake batter, sift the flour and baking powder into a mixing bowl. Add the egg yolks, milk, butter and spices. Season to taste and whisk until smooth. Stir in the warrigal greens, herbs and spring onions. In a separate bowl, whisk the eggwhites to soft peaks then gently fold into the batter. Season to taste.
3.

Place a 25cm non-stick frypan over medium-high heat. Add 1 tbs of olive oil and 20g of butter. Swirl pan so the base is covered in oil and butter. Divide batter into 6 portions. Working with 1 portion of batter at a time, spoon into pan and gently spread evenly to form a 1cm-thick pancake. Cook for 3-4 minutes or until the surface of the batter is bubbling. Flip and cook for a further 3 minutes or until cooked and golden. Turn down the heat if the pan is getting too hot. Remove pancake from the pan and drain on paper towel. Repeat with remaining oil, butter and batter. Cover pancakes in foil and keep warm until ready to serve.
4.

Divide pancakes among plates and serve with sour cream, fermented chilli and extra warrigal greens.