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Preserve

Green Pancakes with Lime Butter

A green spinach pancake served with lime butter.

From the Recipes Wiki (Fandom) · 20 ingredients
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Why it works: Lime and coriander match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,536 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Green Pancakes with Lime Butter

Timetwo minutes a side

Ingredients

Directions

Make the lime butter

  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 onto a sheet of clingfilm, roll into a sausage, twist the ends to seal and chill.

Prepare the spinach

  1. Wilt the spinach in a pan with a splash of water.

  2. Drain and, when cool, squeeze to remove as much moisture as possible.

  3. Chop and set aside.

Make the batter

  1. Put the flour, baking powder, whole egg, melted butter, salt, cumin and milk in a bowl and whisk until smooth.

  2. Add the onions, chillies and spinach, and mix in.

  3. Whisk the egg white to soft peaks and gently fold in.

Cook and serve

  1. Pour a little olive oil into a heavy frying pan and place on a medium–high heat.

  2. For each pancake, ladle in two tablespoons of batter and press down gently.

  3. You should get smallish pancakes about 7 cm in diameter and 1 cm thick.

  4. Cook for two minutes a side, until you get a good golden‑green colour.

  5. Transfer to kitchen paper and keep warm.

  6. Repeat, adding oil to the pan as needed, until the batter is used up.

  7. To serve, pile up three warm pancakes per person and place a slice of flavoured butter on top to melt.

Nutrition, whole recipe (rough)

990Calories
31 gProtein
41 gFat
127 gCarbs

Counts 13 of 14 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Onion1 medium (110g)44
Limejuice of 1 lime (44ml)11
Cumin1 tsp ground (2.1g)8
Clove1 tsp ground (2g)7
Spinach1 cup raw (30g)7
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Coriandernot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lime + coriandertop 1% of all pairs
    Smell alikestrong
    Cooked together3,536 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Garlic + spinachtop 1% of all pairs
    Smell alikestrong
    Cooked together2,435 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Coriander + garlictop 3% of all pairs
    Smell alikemoderate
    Cooked together6,474 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Lime + spinachtop 5% of all pairs
    Smell alikestrong
    Cooked together213 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Coriander + spinachtop 6% of all pairs
    Smell alikestrong
    Cooked together383 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Unsalted butter
Adds richness and a creamy texture to the lime butter and the batter.
Self-raising flour
Provides the structure of the pancake batter.
Baking powder
Releases gas in the batter so the pancakes rise and stay light.
Free-range egg
Binds the batter and adds structure as it sets.
Egg white
Whisked to soft peaks and folded in, it lightens the batter's texture.
Milk
Adds moisture and helps form a smooth batter.

The step that matters

Squeezing the spinach. Spinach holds a lot of water. If it is not squeezed dry, the extra moisture thins the batter and steams the pancakes, so they may not set or brown well.

Swap the white pepper

How well each one fits the dish's main ingredients (butter, lime, coriander, garlic, clove, spinach, flour):

  1. Cuminfits better
  2. Cardamomfits better
  3. Turmericfits better
  4. White pepperthe original

Fit is the average pairing score against butter, lime, coriander, garlic, clove, spinach, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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