Green Pancakes

Sometimes getting to fill up the green quota with two fuzzy eaters at home becomes challenging.... when it gets to eating, winning the pasta addiction has become a big challenge during meals with my boys. This is a beautiful recipe suggested by my dear friend Lia Mojica, and has definitely some great dense nutrients, plus boys seem to really like it. So worth the try at home with your family, or for your own delight when you want to add some more greens, great comforting flavour and the joy of textures in each bite. They work great for Brunch, served with a salad, grilled halloumi or some slices of baked sweet potatoes. yummy. Serves 3-4 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 white pepper 1 tbsp chopped cilantro 1/2 garlic clove, finely chopped 1/4 tsp chile flakes (optional)

Pancakes: 1/2 lb (about 8 cups) spinach, washed 3/4 cup flour 1 tbsp baking powder 1 egg 4 tbsp unsalted butter, melted 1/2 tsp salt 1 tbs ground cumin 2/3 cups of whole milk (or vegetable milk) 6 medium green onions, finely sliced 2 fresh green chiles, thinly sliced 1 egg white olive oil for frying

To make the lime butter, put the butter in a medium bowl and beat it with a wooden spoon until it turns soft and creamy. Stir in the rest of the ingredients. Tip onto a sheet of plastic wrap and roll into a sausage shape. Twist the ends of the wrap to seal the flavoured butter. Chill until firm.

Wilt the spinach in a pan with a splash of water. Drain in a sieve and, when cool, squeeze hard with your hands to remove as much moisture as possible. Roughly chop and put aside.

Put the flour, baking powder, whole egg, melted butter, salt, cumin and milk in a large mixing bowl and whisk until smooth. Add the green onions, chiles and spinach and mix with a fork. Whisk the egg white to soft peaks and gently fold it into the batter.

Pour a small amount of olive oil into a heavy frying pan and place on medium-high heat. For each pancakes, about 3 inches in a diameter and 3/8 inch thick. Cook for about 2 minutes on each side, or until you get a good golden-green colour. Transfer to paper towels and keep warm. Continue making pancakes, adding oil to the pan as needed, until the batter is used up.

To serve, pile up three warm pancakes per person and place a slice of flavoured butter to melt. Side green leaves or your favourite sweet potatoes on the side. enjoy!