top of page
spinach pancakes.jpg

Spinach Pancakes with

Lime Butter



8 Tbsp unsalted butter at room temp
zest of 1 lime
1 ½ tbsn lime juice
¼ tspn salt

1 tsp white pepper
1 tbsn chopped coriander
1 tsp minced garlic 
¼ tsp chilli flakes


500g frozen spinach, thawed
¾ Cup SR flour
1 tbsp baking powder
1 egg
4 tbspn unsalted butter, melted
½ tbs salt
1 tbs ground cumin
2/3 cup milk
6 spring onions finely sliced or 1 diced brown onion
2 fresh green chillies thinly sliced

2 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. Squeeze the excess water from the thawed spinach through a chux cloth or cheesecloth.


Add the green onions, chillis and 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. 

bottom of page