It’s meatless Monday again and here I am to tempt you with these most delicious Spinach Pancakes. Savory pancakes are a weakness of mine, especially when you want to make things a bit more decadent by slathering on some freshly made zesty lime butter. Elegance awaits you.

Spinach Pancakes with Lime Butter

Spinach Pancakes with Lime Butter

You’ll have plenty of lime butter leftover that will keep in the refrigerator and can be used to enhance the flavor of steamed or roasted vegetables, mashed potatoes, or any other foods that strike your fancy.

Spinach Pancakes with Lime Butter

Lime butter:

  • 1 stick (1/2 cup) unsalted butter, room temperature
  • juice and zest from 1 lime
  • 1 clove of garlic, crushed
  • 1/2 teaspoon chili powder
  • pinch of dried red chili flakes
  • 1 tablespoon fresh cilantro or parsley, finely chopped
  • sea salt to taste
  • fresh cracked black pepper to taste

Pancakes:

  • 1/2 lb (225 g) fresh spinach
  • 3/4 cup spelt flour or unbleached white flour
  • 1 tablespoon + 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 1 large egg + 1 large egg, separated
  • 1/2 stick (4 tablespoons) unsalted butter, melted
  • 2/3 cup milk
  • 1/4 cup cooked quinoa
  • 3 scallions, trimmed and finely chopped
  • 2 green chilies or 1 large jalapeño, seeded and finely chopped
  • olive oil for frying

Prepare the lime butter at least 1 hour in advance of making the pancakes. In a small bowl, beat the butter together with the lime juice and zest, garlic, chili powder and flakes, cilantro or parsley, and salt and pepper until smooth and creamy. Scoop onto a sheet of plastic wrap and roll out into a log. Seal with the plastic wrap and chill in the refrigerator.

In a large saucepan, wilt the spinach with a few sprinkles of water over medium heat. Drain well in a strainer and let cool. Squeeze out excess liquid and roughly chop. Set aside.

In a large bowl, whisk together the flour, baking powder, salt, cumin, whole egg plus the yolk from the separated egg, melted butter and milk until smooth. Stir in the quinoa, scallions, chilies or jalapeño, and spinach. Beat the white from the separated egg until stiff peaks form, and fold into the batter with a gentle hand.

Heat a teaspoon or so of oil in a large skillet over medium heat. When hot, ladle a 1/4 cup of the batter into the pan and gently use the back of the ladle to flatten and form the pancake into a roughly 3-inch round. Fry for about 2 minutes until golden on the bottom, then flip and fry for another few minutes. Transfer to a plate and keep warm in a 150° oven until all of the pancakes are cooked. Add oil to the pan as necessary.

Serve the pancakes hot or warm with a dab of the lime butter, some fresh salad greens, and a lentil curry for a fantastic dining experience. Or perhaps some freshly grilled halloumi.

Makes 8 to 10 pancakes (4 servings)

Surely you will also enjoy [highlight]Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)[/highlight]

Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)

Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)

Based in London, Ontario, a veteran vegetarian for 22 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be. All images and writing in this post are copyright Lisa's Vegetarian Kitchen

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