Kale Pancakes with Tahini & Brown Butter Sauce Recipe

Ingredients

150ml full cream milk
2 tbsp white wine vinegar
4 oranges
75g kale
3 eggs
1 tsp vanilla extract
100g plain flour
50g self raising flour
2 tsp baking powder
30g caster sugar
Ghee, for frying
100g unsalted butter
50g tahini
1 tbsp honey

Prep: 30 mins | Cook: 30 mins

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Method

1. Measure the milk into a jug and add 2 tbsp vinegar. Stir to mix and set aside for 10 mins to curdle.

2. Cut the ends from the oranges so they stand up on your board. Slice the skin off, removing as much white pith as possible. Use a small, sharp knife to cut them into segments, discarding the papery membranes. Scoop the orange segments into a bowl and set aside.

3. Fill a small pan with water and bring to the boil. Rinse the kale, tear the leaves off the thick middle cores. When the water is boiling, add the kale leaves and simmer for 1 min. Drain and rinse under cold water to stop the leaves cooking. Squeeze the leaves to get rid of any excess water.

4. Tip the kale into a blender. Crack in the eggs. Pour in the milk and add the vanilla extract. Blitz till combined and smooth.

5. Sift the plain and self raising flours and baking powder into a bowl. Add the sugar and a pinch of salt. Pour in the kale mix and whisk to make a smooth batter.

6. Set your oven to its lowest temperature. Warm a little ghee in a large frying pan over a medium heat. Add 2-3 tbsp batter per pancake to the pan – you should be able to cook 2-3 pancakes at a time. Gently fry for 2 mins till browned underneath with lots of bubbles on top.

7. Flip the pancakes over. Cook for another 1-2 mins till set, then transfer the pancakes to an ovenproof plate. Pop into the oven to keep warm. Cook the rest of the pancakes, adding more ghee as you need it, till you've used up all the batter. You should get 12 pancakes.

8. Keep the pancakes warm while you make the brown butter sauce. Chop the butter. Place a small pan on a medium-high heat. Add the butter. Let it melt. When it starts foaming, turn the heat down to medium. Keep cooking the butter, stirring occasionally, till the butter turns a golden brown and smells nutty. The milk solids will settle at the bottom of the pan. This will take 3-4 mins.

9. Carefully pour the melted brown butter into a mixing bowl, leaving behind the milk solids. Add the tahini and honey to the brown butter. Whisk till smooth and combined.

10. To serve the pancakes, stack them up on warm plates, layering them with the orange segments. Pour over the tahini & brown butter sauce. Serve straight away.