Green Pancakes with Lime Butter

Ingredients:

For the lime butter:
8 tbsp (1 stick) unsalted butter, at room temperature
grated zest of 1 lime
1 1/2 tbsp lime juice
1/4 tsp salt
1/2 tsp white pepper
1 tbsp chopped cilantro
1/4 tsp red pepper flakes

For the pancakes:
2 bunches swiss chard, washed and leaves torn from stems
3/4 cup self-rising flour (to make blend 1 cup flour with 1 1/4 tbsp baking powder and pinch of salt)
1 tbsp baking powder
1 egg
4 tbsp unsalted butter, melted
1/2 tsp salt
1 tsp ground cumin
2/3 cup milk
6 scallions, finely sliced
2 jalapenos, thinly sliced
1 egg white
olive oil, for frying

Instructions:

Serves 3-4

For the lime butter, put the butter in a medium bowl and beat it with a wooden spoon until it is is soft and creamy. Stir in the rest of the ingredients. Put on a sheet of plastic wrap and form into a log. Twist the ends to seal and chill until firm.

For the pancakes, wilt the swiss chard in a pan with a bit of water. Drain and, when cool, squeeze with a paper towel to remove as much liquid as possible. Coarsely chop.

Put the flour, baking powder, whole egg, melted butter, salt, cumin and milk in a large bowl. Whisk until smooth. Add the scallions, chiles and swiss chard and mix in with a fork. Whisk the egg white to soft peaks and fold it into the batter.

Pour a bit of olive oil into a heavy-bottomed frying pan over medium-high heat. Put 2 tbsp of batter into the pan for each pancake and press down gently so it is flat. When the center of the pancake starts to have small bubbles, flip it and let cook for another 30 seconds-1 minute or until it is a golden-green color. Transfer to a paper towel-lined plate and continue with remaining batter.

To serve, give three warm pancakes per person with a slice of lime butter in between each to melt.

From joanne-eatswellwithothers.com