Green Pancakes with Lime Butter

Description
This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in guardian.co.uk
 * Serves three to four.

Ingredients

 * 100 g unsalted butter at room temperature
 * grated zest of 1 lime
 * 1½ tbsp lime juice
 * ¼ tsp salt
 * ½ tsp white pepper
 * 1 tbsp chopped coriander
 * ½ garlic clove, finely chopped
 * ¼ tsp chilli flakes
 * 250 g spinach, washed
 * 110 g self-raising flour
 * 1 tbsp baking powder
 * 1 free-range egg
 * 50 g unsalted butter, melted
 * ½ tsp salt
 * 1 tsp ground cumin
 * 150 ml milk
 * 6 spring onions, finely sliced
 * 2 green chillies, thinly sliced
 * 1 free-range egg white
 * olive oil, for frying

Directions

 * 1) Put 100 g butter in a bowl and beat with a wooden spoon until creamy.
 * 2) Stir in the zest, lime juice, salt, pepper, coriander, garlic and chilli.
 * 3) Tip out on to a sheet of clingfilm, roll into a sausage, twist the ends to seal and chill.
 * 4) Wilt the spinach in a pan with a splash of water.
 * 5) Drain and, when cool, squeeze to remove as much moisture as possible.
 * 6) Chop and set aside.
 * 7) Put the flour, baking powder, whole egg, melted butter, salt, cumin and milk in a bowl and whisk until smooth.
 * 8) Add the onions, chillies and spinach, and mix in.
 * 9) Whisk the egg white to soft peaks and gently fold in.
 * 10) Pour a little olive oil into a heavy frying pan and place on a medium–high heat.
 * 11) For each pancake, ladle in two tablespoons of batter and press down gently.
 * 12) You should get smallish pancakes about 7 cm in diameter and 1cm thick.
 * 13) Cook for two minutes a side, until you get a good golden-green colour.
 * 14) Transfer to kitchen paper and keep warm.
 * 15) Repeat, adding oil to the pan as needed, until the batter is used up.
 * 16) To serve, pile up three warm pancakes per person and place a slice of flavoured butter on top to melt.