I snipped this recipe from the Guardian back in March 2008, but have only just managed to make it now that it is also in the cookbook. It is really moreish, and I would add even more chilli next time.
Green Pancakes with Lime Butter (serves 3-4 as brunch)
For the lime butter:
100g unsalted butter, at room temperature
Zest of 1 lime plus 2 tbsp lime huice
1/2 tsp salt
1/2 tsp white pepper
1 tbsp coriander leaves
1/2 garlic clove, finely chopped
1/2 tsp chilli flakes
For the pancakes:
110g self-raising flour
1 tbsp baking powder
1 egg
50g unsalted butter, melted
1/2 tsp salt
1/2 tsp ground cumin
150ml milk
10 spring onions, finely sliced
2 green chillies, finely sliced
250g baby spinach
1 egg white
Olive oil, for frying
1. First, make the lime butter. Put the butter in a medium-sized bowl and beat with a wooden spoon until it turns soft and creamy. Stir in the remaining ingredients. Tip everything out onto a sheet of clingfilm and roll into a sausage shape. Twist the ends to seal, then chill until firm.
2. Put the spinach in a pan with a splash of water, cook until wiltered, drain and let it cool. Once cooled, squeeze hard to expel all the excess water. Roughly chop.
3. Make the pancake batter by putting the flour, baking powder, whole egg, butter, salt, cumin and milk in a mixing bowl, and whisk until smooth. Fold in the onion, chilli, and spinach into the batter mix.
4. Whisk the egg white to soft peaks and then carefully fold this into the batter.
5. Pour a little oil into a heavy frying pan and place on medium-high heat. For each pancake, ladle two tablespoons of batter into the pan and press down gently. You should get smallish pancakes (definitely not American style), about 7cm in diameter and 1cm thick. Cook for a minute each side, until a nice golden-green colour. Transfer to paper towels and keep warm.
6. Serve three pancakes per person and place a disc of the flavoured butter on top to melt. Serve with salad, or like me, some lovely smoked mackerel:
