Monday, March 17, 2014

Ostara: Spinach Pancakes with Lime Butter

It is almost spring and here we always like to celebrate that with the Ostara festivities. I normally cook on the day itself, which I will do so this year, but it seems that in the past weeks we already made 2 recipes that are very fitting for Ostara. So I will post and label them as such. In the book Plenty by Yotam Ottolenghi there was this recipe for spinach and spring onion pancakes. While a lot of the recipes in the book are time consuming to prepare, there are several pancake or fritter like recipes in the book. These are right up our alley! Originally these pancakes also contain green peppers, but my stomach doesn't really do well with that so we adjusted the recipe a bit. The lime butter tastes really good with these pancakes so, don't skip it ;)
We had them for dinner and lunch the next day. But it is quite a light meal.

Spinach Pancakes with Lime Butter (serves 2-3)

For the pancakes:
- 250 gr spinach, washed
- 110 gr selfrising flour
- 1 tbsp baking powder
- 1 egg and 1 egg white
- 50 gr butter, melted
- 0.5 tsp salt
- 1 tsp cumin
- 150 ml milk
- 5 spring onions, chopped
- olive oil

For the lime butter:
- 100 gr butter on room temperature
- peel of 1 lime, grated
- 1.5 tbsp lime juice
- 1/4 tsp salt
- 0.5 tsp white pepper
- 1 tbsp cilantro, chopped
- 0.5 clove of garlic, chopped

Make the lime butter first. Place butter in a bowl and beat with a wooden spoon until creamy.  Add the rest of the ingredients and stir through. Wrap the butter in plastic foil and twist both ends of the foil. Place it the fridge to stiffen.

Slink the spinach in a pan. When slunk place in a colander and press as much moist out as you can when cooled down. Chop the spinach and put aside.

Place for the batter the flour, baking powder, cumin, salt, melted butter, egg and milk in a large bowl. Mix everything till a smooth batter. Add onions and spinach and stir lightly.
In a clean fatfree bowl, beat the egg white stiff, and mix this carefully through the batter.

Heat olive oil in a pan. And place about 2 tbsp of batter in the pan for each pancake. Flatten it a bit. Bake for about 2 minutes on each side until they have a nice golden color. Keep them warm on some paper towels. Serve 3 pancakes for each person, with a bit of lime butter on top that will melt and you can spread out over the pancakes.

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