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Green pancakes with lime butter

Time 45 minutes
Yields Serves 4
Green pancakes with lime butter
(Glenn Koenig / Los Angeles Times)

Lime butter

1

Put the butter in a medium bowl and beat it with a wooden spoon until it turns soft and creamy. Stir in the lime zest, lime juice, salt, white pepper, chopped cilantro, garlic and chile flakes.

2

Spoon 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.

3

This makes a generous one-half cup butter, more than is needed for the remainder of the recipe; the butter will keep, covered and refrigerated, for up to 3 days.

Green pancakes and assembly

1

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.

2

Combine 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, chile and spinach, and mix with a fork. Beat the egg white to soft peaks and gently fold it into the batter.

3

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 three-eighths-inch thick. Cook until you get a good golden-green color, about 2 minutes to a side. Transfer to paper towels and keep warm. Continue making pancakes, adding oil to the pan as needed, until the batter is used up.

4

To serve, pile up 3 warm pancakes per person and place a pat of flavored butter on top to melt.

Adapted from “Plenty” by Yotam Ottolenghi.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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