Spinach Pancakes with
8 Tbsp unsalted butter at room temp
grated zest of 1 lemon
1 ½ tbsn lime juice
¼ tspn salt
½ tsp white pepper
1 tbsn chopped coriander
½ garlic chopped
¼ tsp chilli flakes
8 C Spinach washed
¾ sr flour
1 tbsp baking powder
4 tbspn unsalted butter, melted
½ tbs salt
1 tsp round cumin
2/3 cup milk
6 medium green onions finely sliced
2 fresh green chillis thinly sliced
1 egg white
Process the butter ingredients until smooth, then spread out onto glad wrap and make a sausage shape. Refrigerate.
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, chillis and wilted spinach mix with a fork or large kitchen spoon.
Whisk the egg white until firm and fold through the pancake mixture.
When your butter has set, slice in to medallions. In a large pan, heat a little oil or butter. Once hot, pour in spoonfuls of your batter and cook on each side until firm and crisp. Serve with butter medallions, or add salmon for something extra special.