Day 93 : Green Pancakes with Lime Butter

These are not your typical pancakes!  The bulk of the pancake itself is made up of onions, jalapenos, and spinach, and instead of topping with butter and sweet syrups, you top these bad boys with a spicy lime butter.  They are definitely different, but also definitely delicious!  The striking green color makes for a great presentation too.

I would suggest making the lime butter ahead of time, and allowing it to firm back up for a few hours.  When I made mine I found there to be too much lime juice in the sense that it would not incorporate into the butter.  I just mixed it as much as I could and poured the rest off before putting it into a dish.  I also added the zest from both limes so as not to waste and because I love lime flavor.

Go ahead and use the 10 oz of spinach.  It seems like a lot when you look at it, but it wilts down to practically nothing once you squeeze all the liquids out.  I went with 2 jalapenos and don’t be afraid to use the entire bunch of onions as stated.  It really seems like an insane amount when cutting them up but it works.  I used an ice cream scoop to portion my pancakes and got 9 that way.  I was able to cook three at a time in my large skillet, and then just remember to put a bit more butter down between each new batch.  Cook time below will not reflect the chill time for the butter.

Green Pancakes with Lime Butter

Serves : 3-4                     Time to make : 30 minutes

Ingredients :

Butter

  • 1/2 cup butter, softened
  • 4 stems of cilantro, just the leaves
  • 2 garlic cloves, minced
  • zest of 1 lime (or both)
  • juice of two limes
  • 1/4 tsp. kosher salt
  • 1/2 tsp. white pepper
  • 1/4 tsp. crushed red pepper flakes

Pancakes

  • 1/4 cup butter, melted
  • 1 bunch scallions, thinly sliced
  • 1-2 jalapenos, diced
  • 8-10  oz. baby spinach
  • 1 cup self rising flour
  • 1 1/4 T. baking powder
  • 1 large egg plus 2 additional egg whites
  • 1/2 tsp. kosher salt
  • 1 tsp. ground cumin
  • 2/3 cup lowfat milk

Directions :

  1. Mince garlic cloves and cilantro leaves together until very fine.  Put in a bowl with the lime zest and lime juice, salt, pepper, red pepper flakes and mix in softened butter.
  2. Place in a dish with a lid to chill, or form into a log and roll up in some plastic wrap to chill.
  3. In a large skillet over medium high heat put a few T of water (3-4) and add the spinach.  Cover and cook about 2 minutes or so until wilted down.  Take off heat and allow to cool.
  4. Melt butter in microwave and allow to cool slightly.  Meanwhile slice your onions, dice your jalapenos after seeding them, and drain the liquid from the spinach.  To do so you can put it in a kitchen towel and twist it up tightly and squeeze it out, then unroll and remove the spinach.  Once drained of all the liquid, chop your spinach.
  5. In a mixing bowl combine the scallions, jalapenos, spinach, melted butter, and whole egg… stir.  Then add in the flour, baking powder, salt, and cumin and mix.  Last add in the milk and stir well.
  6. In a separate bowl whisk the two egg whites 4-5 minutes vigorously until soft peaks form (or cheat and use an electric mixer) then gently fold them into the batter.
  7. Heat a large nonstick skillet over medium high heat and either spray with cooking spray or melt some butter then drop your batter into the pan using 1/4 cup measurements.  Spread into a 4-5 inch round.  You can probably cook 2-3 at a time.
  8. Cook about 2-3 minutes until the bottoms are golden brown and air bubbles start to form on the top, then flip and cook another minute or so until cooked through.
  9. Place in a warm oven between batches to keep them warm.
  10. Serve with the lime butter on top.

 

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