Green Pancakes with Lime Butter

There was always something so enticing about those Mickey Mouse pancakes, weren't there. They aren't any different than any other pancakes other than their shape, yet kids ogle at them. Being an occasional pancake fanatic I was one of those kids, although rather than adding chocolate chips I was much more of a blueberry fan. As I grew older my excitement about pancakes dwindled, but occasionally, I still indulge in a good lemon-ricotta pancake, preferably the ones from Chows. {If you are a chows fan, you know what I'm talking about}

Recently I have been eyeballing these fantastically green not sweet, but a breakfast for the savory lovers out there pancakes in the cookbook Plenty. Saturday morning I woke up determined to make them happen.

Ry and I slowly sipped our coffee alternating duties and crossing off the list of what to add; and there, thirty minutes later, sitting in front of us, were the best pancakes I think I have ever had. In fact, I am craving them right now.

Green Pancakes with Lime Butter

from Plenty by Yotam Ottolenghi

{i made a few adaptations and those will be noted}

After one bite, Ry said "I think these might even be good with maple syrup", and I retorted, 

"I will do you one better, we have ginger syrup" which incidentally I think was 

made with exactly these little 

'cakes in mind. 

INGREDIENTS
Lime butter
8 tbsp (1 stick) unsalted butter, at room temperature
Grated zest of 1 lime
1 1/2 tbsp lime juice
1/4 tsp salt
1/2 tsp white pepper
1 tbsp chopped cilantro
1/2 garlic clove, finely chopped
1/4 tsp chile flakes

 'Cakes

1/2 lb spinach
3/4 cup self-rising flour {I used AP and it worked out just fine}
1 tbsp baking powder
1 egg
4 tbsp unsalted butter, melted
1/2 tsp salt
1 tsp ground cumin
2/3 cup milk {I used almond milk}
6 medium green onions, finely sliced
2 fresh green chiles, thinly sliced
1 egg white
Olive oil for frying

PREPARATION
To make the lime butter. Put the butter in a medium bowl and beat it with a wooden spoon until it turns soft and creamy. Stir in the rest of the ingredients. Tip 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.

Wilt the spinach in a pan with a splash of water. Place in a cloth napkin and squeeze out excess water.  Roughly chop and put aside.

Put 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, chiles and spinach and mix with a fork. Whisk the egg white to soft peaks and gently fold it into the batter.

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.  Cook until you get a good golden-green color. Transfer to paper towels and keep warm. Continue making pancakes, 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 flavored butter on top to melt.

And maybe some ginger syrup too if you are feeling up to it. 

We also added micro greens on top for a little more oomph. 

Enjoy!