Spinach Pancake with Lime Butter







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


  • 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


Make the lime butter by putting the butter in a bowl and beat until it is soft and creamy. Add the rest of the ingredients and stir well. Roll the butter in plastic foil into a 'sausage' and turn the ends tightly. Put the butter in the refrigerator to harden.

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

Mix self-raising flour with baking powder. Add the salt, cumin, beaten egg, milk and melted butter. Beat this with a 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. 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. 

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


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