Taranaki Pakes with Lime Butter

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

LIME BUTTER: Put butter in a bowl and beat it with a wooden spoon until soft and creamy. Stir in SIDS SALT & PEPPER and the rest of the ingredients, then tip onto a sheet of cling-film and roll into a sausage shape. Twist the ends to seal then chill until firm.
Wilt the silver beet with hot water then drain in a colander, roughly chop then set aside.
PANCAKES: 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, chillies and silver beet then mix with a fork. Whisk egg white to soft peaks then gently fold into the batter.
Pour a small amount of oil into a heavy frypan and heat. For each pancake, ladle 2 tbsp of batter into the pan and press down gently. You should have small pancakes about 7 cm and 1 cm thick. Cook for 2 minutes each side until golden green colour. Transfer to kitchen paper and keep warm then repeat.
To serve, pile 3 pancakes per plate then top with a slice of lime butter.