Green Pancakes with Lime Butter

Ingredients:

Lime butter:
8 tbsp (1 stick) unsalted butter, at room temperature
Grated zest of 1 lime
1 1/2 tbsp lime juice
1/4 tsp salt
1/2 tsp white pepper
1 tbsp chopped cilantro
1/2 garlic clove, finely chopped
1/4 tsp chile flakes

Pancake:
1/2 lb (about 8 cups) spinach, washed
3/4 cup self-rising flour
1 tbsp baking powder
1 egg
4 tbsp unsalted butter, melted
1/2 tsp salt
1 tsp ground cumin
2/3 cup milk
6 medium green onions, finely sliced
2 fresh green chiles, thinly sliced (I went with 1)
1 egg white
Olive oil for frying

Directions:

To make the lime butter. Put the butter in a medium bowl and beat it with a wooden spoon until it
turns soft and creamy. Stir in the rest of the ingredients. Tip onto a sheet of plastic wrap and
roll into a sausage shape. Twist the ends of the wrap to seal the flavored butter. Chill until firm.
Wilt the spinach in a pan with a splash of water. Drain in a sieve and, when cool, squeeze hard
with your hands to remove as much moisture as possible. Roughly chop and put aside.
Put the flour, baking powder, whole egg, melted butter, salt, cumin and milk in a large mixing
bowl and whisk until smooth. Add the green onions, chiles and spinach and mix with a fork. Whisk the
egg white to soft peaks and gently fold it into the batter.
Pour a small amount of olive oil into a heavy frying pan and place on medium-high heat. For each
pancake, ladle 2 tablespoons of batter into the pan and press down gently. You should get smallish
pancakes, about 3 inches in diameter and 3/8 inch thick. Cook for about 2 minutes on each side, or
until you get a good golden-green color. Transfer to paper towels and keep warm. Continue making
pancakes, adding oil to the pan as needed, until the batter is used up.
To serve, pile up three warm pancakes per person and place a slice of flavored butter on top to
melt.

Serves 3-4
Source: "Plenty" by Yotam Ottolenghi