My friend Meghan and I are continuing our conquest of the Plenty cookbook. After the Smoky Cauliflower Frittata, these pancakes were another hit. We considered these brunch for dinner after spin class. We both really enjoyed this as a meal. The lime butter really complements the flavor in the pancakes. Meghan was telling me a few days later that she had some extra spinach and was going to make these pancakes to with that spinach. Yum!
Ingredients:
Lime Butter
1 stick unsalted butter, at room temperature
1 lime, zested
1 1/2 tablespoons lime juice
1/4 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon cilantro, finely chopped
1 clove garlic, minced
1/2 teaspoon chile flakes
Pancakes
1/2 pound (8 cups) spinach
3/4 cup flour
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
4 tablespoons unsalted butter, melted
1 teaspoon cumin
2/3 cup milk
6 scallions, thinly sliced
2 serrano peppers, seeded and diced
1 egg white
olive oil, for frying
Preparation:
1. Make the lime butter. In a medium bowl, mix all ingredients with a wooden spoon until butter is soft and creamy and ingredients are well incorporated. Set aside to infuse flavors while making pancakes.
2. Cook spinach in a large pan over medium heat with a 1/4 cup water. Once wilted, remove to a colander and strain until dry. Remove as much water as possible. Chop and set aside.
3. In a medium bowl, mix flour, baking powder, salt, cumin, whole egg, melted butter, and milk until smooth. Stir in spinach, scallions, and peppers.
4. Whisk egg white until frothy and whisk into batter.
5. Heat olive oil in a large flat pan over medium-high heat. Use 3 tablespoons of batter per pancakes and cook for about 2 minutes a side. Add more oil for additional batches as needed.
6. Serve warm with lime butter.
Ingredients:
Lime Butter
1 stick unsalted butter, at room temperature
1 lime, zested
1 1/2 tablespoons lime juice
1/4 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon cilantro, finely chopped
1 clove garlic, minced
1/2 teaspoon chile flakes
Pancakes
1/2 pound (8 cups) spinach
3/4 cup flour
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
4 tablespoons unsalted butter, melted
1 teaspoon cumin
2/3 cup milk
6 scallions, thinly sliced
2 serrano peppers, seeded and diced
1 egg white
olive oil, for frying
Preparation:
1. Make the lime butter. In a medium bowl, mix all ingredients with a wooden spoon until butter is soft and creamy and ingredients are well incorporated. Set aside to infuse flavors while making pancakes.
2. Cook spinach in a large pan over medium heat with a 1/4 cup water. Once wilted, remove to a colander and strain until dry. Remove as much water as possible. Chop and set aside.
3. In a medium bowl, mix flour, baking powder, salt, cumin, whole egg, melted butter, and milk until smooth. Stir in spinach, scallions, and peppers.
4. Whisk egg white until frothy and whisk into batter.
5. Heat olive oil in a large flat pan over medium-high heat. Use 3 tablespoons of batter per pancakes and cook for about 2 minutes a side. Add more oil for additional batches as needed.
6. Serve warm with lime butter.