Lime butter (do this first and put it in the fridge)
100g butter (you can do less, I found this quite a lot)
grated zest of 1 lime
1 and half tablespoons lime juice
1/4 tsp salt
1/2 tsp pepper
1 tablespoon chopped coriander
1/2 garlic clove chopped
1/4 tsp chilli flakes
Beat butter until soft and add in all ingredients, wrap up in foil or greaseproof paper and put in fridge.
Now the pancakes
110g self raising flour
1 tablespoon baking powder
1/2 tsp salt
1 tsp ground cumin
6 spring onions finely sliced
1 egg white
olive oil for frying
Wilt the spinach in a pan with a splash of water. Drain in a sieve and when cool chop up (its a bit squidgy but chop it up roughly) put it to one side.
put the flour, baking powder, whole egg, melted butter, salt, cumin and milk in a large mixing bowl and whisk until smooth. Add the spring onions, chillies and spinach and mix. Whisk the egg whites up to form peaks and then fold into the mixture gently.
To fry in a small amount of olive oil:
spoon some mixture into the frying pan, about the size of pancake you want (2 desertspoons?) and cook for 2mins on each side. Until golden.
Serve with the butter.