Green pancakes with lime butter
Total time: 45 minutes, plus chilling time for the butter
Note: Adapted from "Plenty" by Yotam Ottolenghi.
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1/2 cup (1 stick) butter, at room temperature
Grated zest of 1 lime
1 1/2 tablespoons lime juice
1/4 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon chopped cilantro
1/2 garlic clove, finely chopped
1/4 teaspoon chile flakes
Put the butter in a medium bowl and beat it with a wooden spoon until it turns soft and creamy. Stir in the lime zest, lime juice, salt, white pepper, chopped cilantro, garlic and chile flakes. Spoon onto a sheet of plastic wrap and roll into a sausage shape. Twist the ends of the wrap to seal the flavored butter. Chill until firm. This makes a generous one-half cup butter, more than is needed for the remainder of the recipe; the butter will keep, covered and refrigerated, for up to 3 days.
Green pancakes and assembly
1/2 pound spinach, washed
3/4 cup flour