Kale and cheese pikelets from Plenty More (page 266) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.254 in the US edition.

  • amy_9scy2c on March 29, 2026

    We loved it. I cut back on the dill by about half. We used sifted whole grain red fyfe flour, buttermilk blue cheese and it was really nice and the pikelets did not have a distinct blue cheese flavour. We also used ricotta instead of cottage cheese because that is what we had and it was great.

  • lholtzman on September 16, 2025

    I found these delicious, but not everyone is a fan of blue cheese, so know your audience. These were a nice light dinner or lunch and reheated well.

  • Ganga108 on October 29, 2021

    You won’t know that you are eating kale with this dish. The delicious cheesy pikelets successfully hide the vegetable and it is only if you focus can you detect the crunch and taste of the thinly sliced greens. It is quite an oily dish with heaps of butter and melted cheese. You might like to place on a kitchen paper towel after cooking. They are best slightly warm rather than hot. Cheesy and buttery – what can’t be good? But not something for every day, despite the kale. I don't cook with eggs so used our usual substitutions.

  • mcvl on January 25, 2021

    Contradicting my usual preference for coarse textures, I like pikelets better with fully blenderized ingredients. Try these, they're yummy.

  • finebec on October 28, 2018

    Much better hot than reheated.

  • oakandsage on September 25, 2016

    Tasted ok but WAY too rich for my taste, and not good enough to want to eat anyway.

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