Spinach-Scallion Pancakes with Lime-Cilantro Butter

Directions

To make spinach-scallion pancakes:

Add butter in medium bowl and beat it with wooden spoon until it turns soft and creamy.

Add lime zest, lime juice, salt, white pepper, cilantro, garlic and red pepper flakes, and stir until well blended.

Spoon onto sheet of plastic wrap and roll into sausage shape.

Twist ends of wrap to seal and secure marinated butter.

Refrigerate until firm.

It makes a generous ½ cup butter, more than is needed for remainder of recipe; it can keep, sealed and chilled, for up to 3 days.

To make lime-cilantro butter:

Wilt spinach in a skillet with 1 tablespoon of water.

Drain in sieve and, when cool to handle, use your hands to squeeze out as much moisture as possible.

Roughly chop and put aside.

Combine flour, baking powder, whole egg, melted butter, salt, cumin and milk in large mixing bowl and whisk until smooth.

Add scallions, jalapeno peppers and spinach, and stir with fork until well mixed.

Beat egg white to soft peaks and gently fold it into batter.

Pour small amount of vegetable oil into large nonstick skillet and place on medium-high heat.

To make each pancake:

Add 2 tablespoons of batter into pan and press down gently.

Pancake should be 3-inch in diameter and ½-inch thick.

Fry until you get good golden-green color, 2 to 3 minutes each side.

Keep cooked pancakes in foil papper to keep warm.

Keep making pancakes, pouring more oil to pan if needed, until you use up batter.

Stack 3 warm pancakes on each plate and top with small amount of marinated butter.