Green Pancakes with Lime Butter

Big, big, fun news over here. We're in the process of buying our first house! I hope writing that didn't jinx us because we are still in the thick of inspections and paperwork. We found a little, like very little, 1924 shingled cottage that needs a solid dose of TLC. We hope to make it ours. Nick and I have lived in six different apartments over the past eight years. I can't tell you how exciting it is for us to be settled in our own place. The house will require a labor intensive spring to get it in shape but I know it'll be worth it come moving day.

Of course, we must celebrate every milestone with food right? These Green Pancakes with Lime Butter are a total find. Leave it to Ottolenghi to create another incredible recipe. The batter is full of spinach, scallions, and cumin spice. And don't even get e started on the lime butter...

Green Pancakes with Lime Butter
serves 3-4
adapted from Plenty: Vibrant Recipes from London's Ottolenghi

Lime Butter
1 stick unsalted butter, at room temperature
grated zest 1 lime
1 1/2 tbsp lime juice
1/4 tsp salt
1 tbsp chopped cilantro
1/2 garlic clove, finely chopped
1/4 tsp chile flakes

Pancakes
1/2 lb (about 8 cups) spinach, washed
3/4 cup flour
1 tbsp baking soda
1 egg
4 tbsp unsalted butter, melted
1/2 tsp salt
1 tsp cumin
2/3 cup milk
6 medium scallions, finely sliced
1 egg white
olive oil for frying

1. To make the lime butter. Put the butter in a medium bowl and top with lime zest, lime juice, salt, cilantro, garlic, and chili flakes. Beat it with a wooden spoon until it turns soft and creamy. 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.

*Extra lime butter is great over roasted sweet potatoes or broccoli rabe

2. 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.

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

4. Brush a small amount of olive oil on a griddle over 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. Cook for about 2 minutes on each side, or until you get a good golden color. Transfer to towels and keep warm. Continue making pancakes, adding oil to the griddle as needed, until the batter is used up.

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