Green Pancakes with Lime Butter

== Description ==
This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in guardian.co.uk
* Serves three to four.
== Ingredients ==
* 100 g unsalted butter at room temperature
* grated zest of 1 lime
* 1½ tbsp lime juice
* ¼ tsp salt
* ½ tsp white pepper
* 1 tbsp chopped coriander
* ½ garlic clove, finely chopped
* ¼ tsp chilli flakes
* 250 g spinach, washed
* 110 g self-raising flour
* 1 tbsp baking powder
* 1 free-range egg
* 50 g unsalted butter, melted
* ½ tsp salt
* 1 tsp ground cumin
* 150 ml milk
* 6 spring onions, finely sliced
* 2 green chillies, thinly sliced
* 1 free-range egg white
* olive oil, for frying 
== Directions ==
# Put 100 g butter in a bowl and beat with a wooden spoon until creamy.
# Stir in the zest, lime juice, salt, pepper, coriander, garlic and chilli.
# Tip out on to a sheet of clingfilm, roll into a sausage, twist the ends to seal and chill.
# Wilt the spinach in a pan with a splash of water.
# Drain and, when cool, squeeze to remove as much moisture as possible.
# Chop and set aside.
# Put the flour, baking powder, whole egg, melted butter, salt, cumin and milk in a bowl and whisk until smooth.
# Add the onions, chillies and spinach, and mix in.
# Whisk the egg white to soft peaks and gently fold in.
# Pour a little olive oil into a heavy frying pan and place on a medium–high heat.
# For each pancake, ladle in two tablespoons of batter and press down gently.
# You should get smallish pancakes about 7 cm in diameter and 1cm thick.
# Cook for two minutes a side, until you get a good golden-green colour.
# Transfer to kitchen paper and keep warm.
# Repeat, 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 flavoured butter on top to melt.
Category:Main_Dish_Recipes