Pancakes Taranaki with Lime Butter

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

LIME BUTTER:- Put the butter in a bowl and beat until it turns soft and creamy. Stir in SIDS SALT & PEPPER and the rest of the ingredients, tip onto some cling-film then roll into a sausage shape. Twist the ends to seal then refrigerate until firm.
PANCAKES:- Wilt the silver beet in a pan with a little water then drain. Chop roughly and set aside.
Put flour, baking powder, whole egg, melted butter, SIDS CRAZY LEMON, cumin and milk in a large mixing bowl then whisk until smooth. Fold in spring onion, chillies and silver beet. Whisk egg whites to soft peaks and gently fold into the batter.
Pour a small amount of oil into a hot frypan. Ladle 2 tbsp of batter per pancake into the pan then press down gently. You should have small pancakes, 7x 1 cm. Cook for 2 minutes each side until golden green colour. Transfer to kitchen paper and keep warm. Continue until batter is all used up, adding more oil as necessary.
To serve, pile 3 pancakes per plate and a slice of lime butter on top to melt.