Spinach Pancake with Lime Butter

These savory pancakes are a good weekend brunch or lunch dish. You can also serve them along side a vegetable soup as a light diner.

Vegetable

30

minutes

4

Servings

Let's get cooking!

Ingredients

Lime butter

  • 200g unsalted butter, room temperature
  • Grate of 2 lime zests
  • 3 tbsp of lime juice
  • 1 tsp of salt
  • 1 tsp pepper
  • ½ tsp chili flakes
  • 1 clove of garlic, finely chopped

Spinach Pancakes

  • 750 g of spinach
  • 330 g of self-rising flour
  • 3 tbsp baking powder
  • 1½ tsp salt
  • 3 tsp ground cumin seeds
  • 3 eggs, beaten
  • 450 ml milk
  • 150 g unsalted butter, melted
  • 15 spring onions (about 100g), cut into thin rings
  • 5 green peppers, in thin rings or finely chopped
  • 3 egg whites 
  • olive oil


Preparation

1. Lime Butter
Beat the butter until creamy. Add the rest of the ingredients and stir well. Roll the butter in plastic foil into a 'sausage' and close the ends tightly. Put the butter in the refrigerator to set.

2. Prepare Spinach
Stir-fry the spinach in the COMBEKK Fry Pan over a high heat until the spinach has welted. Drain and let it cool. When cooled, squeeze the moisture from the spinach with your hands. Chop the spinach coarsely and set aside.

3. Batter
Mix self-raising flour with baking powder. Add the salt, cumin, beaten egg, milk and melted butter. Whisk until smooth. Stir in the spring onions, peppers and spinach with a fork. Beat the egg whites in another bowl until you get soft peaks. Fold this through the pancake batter.

4. Make Pancakes
Heat a little olive oil on a medium-high heat in the fry pan. Pour 2 tablespoons of batter into the pan per pancake. Fry the pancakes in a couple of minutes per side until golden brown. 

5. Serve
Plate up the pancakes and serve it with a slice of lemon butter on top. 


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