Green Pancakes with Lime Butter

by angelika on September 7, 2011

I’m back on my pancake for dinner kick! Thanks to Ottolenghi they have taken a turn towards magnifient. This is my favorite recipe I have tried from Plenty. The lime butter takes it over the edge in my book. Lime, chili and cilantro…. need I say more? Add to that 8 cups of spinach and some scallions, and I do believe my kids ate their veggie requirement for the day. The bright green color is so appealing, and this was one dish where we had not a scrap of food left over. Well, there was extra butter… and might I suggest said butter atop roasted sweet potatoes? Divine. Atop a piece of sourdough? My snack for the next few days. This is one dinner I will not soon forget, and neither will you. 


beautiful flowers Little Man brought me <3 

Green Pancakes with Lime Butter
serves 4
1/2 lb spinach, washed
3/4 cups self rising flour
(per 1 cup of AP flour add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt)
1 tablespoon baking powder
1 egg
4 tablespoons unsalted butter, melted
1/2 teaspoon salt
1 teaspoon cumin 
2/3 cup milk
6 green onions, sliced thinly
2 fresh green chilis, thinly sliced
1 egg white
olive oil for frying 
lime butter
8 tablespoons unsalted butter at room temperature
grated zest of 1 lime
1/4 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon chopped cilantro
1/2 garlic clove, minced
1/4 teaspoon chili flakes
To make the butter place all the ingredients into a small food processor, if you  have one. If not beat the butter in a bowl with a wooden spoon until it is soft and creamy. Then add the other ingredients and combine well. Chill until firm. 

Wilt the spinach in pan with a splash of water. Drain and let cool. Squeeze out every drop of liquid you can. Roughly chop and set aside. 
In a large bowl combine the flour, baking powder, milk, whole egg, melted butter, cumin and salt. Whisk until well combined. Add in the green onions, chilis and spinach and mix with a fork. I used jalapenos and I deseeded one of them to be sure the kids could eat these.

Whisk the egg white and when it has soft peaks, gently fold it into the spinach mixture. 
Heat a small amount of oil in a frying pan on medium high heat. For each pancake measure about two tablespoons of batter and then press the batter down a bit with the back of your spatula. The cakes should be about 3″ in diameter. Cook for 2 minutes per side, or until lightly golden. Transfer to paper towels and keep them warm. You can do this in a 200º oven, but I jus stack them atop one another and I feel like this keeps them warm enough. The kids get the ones that are coolest, so it all works out. 
Serve with a generous pat of the sublime lime butter atop. 
A votre santé!

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