Savory Green Pancakes with Cilantro Lime Butter

Okay- I haven't stopped thinking about these since I made them 2 weeks ago. They are so rich and delicious. And the butter is to die for.

Again from Relishingit.com. Check out her beautiful pics here

Savory Green Pancakes with Cilantro Lime Butter

I used this vintage pancake mold to get my pretty circles : )

The Recipe:  Savory Green Pancakes with Cilantro Lime Butter

Serves 3-4

Cilantro Lime Butter

8 tablespoons (1 stick) unsalted butter, soft, but somewhat cold

grated zest of 1 lime

1 1/2 tablespoons lime juice

1/4 teaspoon kosher salt

1/2 teaspoon black pepper

1 tablespoon cilantro, finely chopped

1 clove garlic, finely minced

dash of chile flakes, to taste

Savory Green Pancakes

1/2 pound (8 ounces) Swiss Chard, washed, stems removed

3/4 cup self – rising flour

1 tablespoon baking powder

1 egg

4 tablespoons unsalted butter, melted

1/2 teaspoon kosher salt

1 teaspoon ground cumin

2/3 cup milk (I used 2%)

5-6 medium green onions, finely sliced

1 fresh green chili, thinly sliced  (more if you prefer heat)

1 egg white

olive oil for frying

(Note: to make self-rising flour, combine 1 cup flour, 1 1/4 teaspoon baking powder, and a pinch of salt)

To make the cilantro lime butter: Place the somewhat chilled butter in a medium bowl (I liked working with the butter slightly chilled, because it was easy to roll into a log — it does take a little more muscle to get the ingredients mixed into it).  Mix in the rest of the ingredients until the butter mixture is creamy and uniform.  I formed the butter into a log using the wrapper from the butter,  you could also use plastic wrap and twist the ends of the wrap.  Chill until firm.

Wilt the Swiss chard in a hot frying pan with a splash of water.  Drain in a colander and when completely cool, squeeze out the remaining liquid using a paper towel or your hands.  Chop well and set aside.

Place 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 Swiss Chard and combine with a spoon.  Whisk the egg white to soft peaks (I used my electric mixer, but you could do it by hand) and gently fold into the batter.

Pour a small amount of olive oil into a heavy frying pan and place on medium-high heat.  For each pancake, ladle 2 tablespoons of the batter into the pan.  These are meant to be small pancakes, about 3 inches in diameter and 3/8-inch thick.  Cook for about 2 minutes on each side, or until you get a beautiful golden color.   Enjoy with a small slice of the cilantro lime butter placed on each pancake.