Green Pancakes with Lime Butter

PANCAKES:--
250 g spinach, washed
110 g self-raising flour
1 tbsp baking powder
1 egg
50 g butter, melted
1 tsp SIDS SALT & PEPPER
1 tsp ground cumin
150 g milk
6 spring onions, thin sliced
2 green chillies, thin sliced
1 egg white
LIME BUTTER:--
100 g butter, room temperature
Grated zest & juice of 1 lime
1 tsp SIDS SALT & PEPPER
½ tsp SIDS CRAZY LEMON
2 tsp chopped coriander
½ clove garlic, fine chopped
¼ tsp chilli flakes

LIME BUTTER: put butter in a bowl and beat to soft and creamy. Stir in SIDS SALT & PEPPER, SIDS CRAZY LEMON and the remaining ingredients. Tip onto a sheet of cling film and roll into a sausage shape. Twist the ends to seal then chill until firm.
PANCAKES: wilt the spinach in a pan with a splash of water then drain in a sieve. When cool, squeeze out as much water as possible then roughly chop and set aside.
Put flour, baking powder, egg, melted butter, SIDS SALT & PEPPER, cumin and milk in a large mixing bowl and whisk until smooth. Add spring onion, chilli and spinach then mix with a fork. Whisk egg whites to soft peaks then gently fold into the batter.
Pour a small amount of oil into a heavy frypan on medium-high and ladle in 2 tbsp of batter then press down gently. You should get smallish pancakes, about 7 cm diameter and 1 cm thick.
Cool for 2 minutes each side until golden green. Transfer onto kitchen paper and keep warm until all the pancakes are cooked.
To serve, pile 3 warm pancakes per plate with a slice of lime butter on top to melt.