Fluffy Kale Pancakes with Tahini Butter Recipe

Ingredients

50g salted butter, softened
25g tahini
1 tsp honey
75g kale
3 eggs
150ml full cream milk
150g plain flour
2 heaped tsp baking powder
30g caster sugar
Coconut oil, for frying

Prep: 15 mins | Cook: 25 mins

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Method

1. Mash the butter, tahini and honey together in a bowl with a fork till well mixed. Pop in the fridge to chill while you make the pancakes.

2. Tear the kale leaves off the thick middle cores. Put the leaves, eggs and milk in a blender. Blitz till combined and smooth.

3. Sift the flour 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.

4. Set your oven to its lowest temperature. Warm 1-2 tsp coconut oil in a large frying pan over a medium heat. Add 2 tbsp batter per pancake to the pan – you should be able to cook 2-3 pancakes at a time. Gently fry for 3 mins till browned underneath with lots of bubbles on top.

5. 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 oil as you need it, till you've used up all the batter. You should get 16-20 pancakes. Serve them in stacks topped with spoonfuls of the tahini butter.