-
1
To make spinach-scallion pancakes:
-
2
Add butter in medium bowl and beat it with wooden spoon until it turns soft and creamy.
-
3
Add lime zest, lime juice, salt, white pepper, cilantro, garlic and red pepper flakes, and stir until well blended.
-
4
Spoon onto sheet of plastic wrap and roll into sausage shape.
-
5
Twist ends of wrap to seal and secure marinated butter.
-
6
Refrigerate until firm.
-
7
It makes a generous 1/2 cup butter, more than is needed for remainder of recipe; it can keep, sealed and chilled, for up to 3 days.
-
8
To make lime-cilantro butter:
-
9
Wilt spinach in a skillet with 1 tablespoon of water.
-
10
Drain in sieve and, when cool to handle, use your hands to squeeze out as much moisture as possible.
-
11
Roughly chop and put aside.
-
12
Combine flour, baking powder, whole egg, melted butter, salt, cumin and milk in large mixing bowl and whisk until smooth.
-
13
Add scallions, jalapeno peppers and spinach, and stir with fork until well mixed.
-
14
Beat egg white to soft peaks and gently fold it into batter.
-
15
Pour small amount of vegetable oil into large nonstick skillet and place on medium-high heat.
-
16
To make each pancake:
-
17
Add 2 tablespoons of batter into pan and press down gently.
-
18
Pancake should be 3-inch in diameter and 1/2-inch thick.
-
19
Fry until you get good golden-green color, 2 to 3 minutes each side.
-
20
Keep cooked pancakes in foil papper to keep warm.
-
21
Keep making pancakes, pouring more oil to pan if needed, until you use up batter.
-
22
Stack 3 warm pancakes on each plate and top with small amount of marinated butter.
