* Exported from MasterCook *
Green Pancakes with Lime Butter
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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Lime Butter:
8 tablespoons unsalted butter -- (1 stick) at room temperature
1 lime -- grated zest only
1 1/2 tablespoons lime juice
1/4 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon chopped cilantro
1/2 garlic clove -- finely chopped
1/4 teaspoon chile flakes
Pancakes:
8 cups spinach -- about 1/2 pound
3/4 cup self-rising flour
1 tablespoon baking powder
1 egg
4 tablespoons unsalted butter
1/2 teaspoon salt
1 teaspoon ground cumin
2/3 cup milk
6 medium green onions -- finely sliced
2 fresh green chili pepper -- thinly sliced
1 egg white
To fry: -- olive oil
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 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.
Put 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 butter.
Pour a small amount of olive oil into a heavy frying pan and place on a 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 3/8-inch thick. Cook for about 2 minutes on each side, or 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.
Serves 3 to 4
AuthorNote: Brunch is the ideal meal for them, served with a salad of seasonal leaves and possibly also a slice of freshly grilled haloumi or a piece of smoked fish.
Cuisine:
"Indian"
Source:
"Plenty: Vibrant Vegetables Recipes from London's Ottolenghi by Yotam Ottolenghi, 2011."
S(Formatted by Chupa Babi):
"Aug 2011"
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Per Serving (excluding unknown items): 477 Calories; 38g Fat (68.9% calories from fat); 9g Protein; 29g Carbohydrate; 4g Dietary Fiber; 152mg Cholesterol; 1173mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 7 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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