Microgreen Pancakes with Lime Butter

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Ingredients

8	Tablespoons	Unsalted Butter
1 1/2	Tablespoons	Lime Juice
1/2	Clove	Garlic, finely chopped
1/4	Teaspoon	Chile Flakes
1	Medium	Lime, Grated zest
1/2	Teaspoon	Salt
1	Large	Egg white
1/2	Teaspoon	White Pepper
8	Cups	Spinach, washed
2	Lartge	Fresh Green Chiles, thinly sliced
3/4	Cups	Self-Rising Flour
1	Large	Egg
1	Tablespoon	Unsalted Butter, melted
1	Teaspoon	Ground Cumin
3/4	Cup	Milk
1	Tablespoon	Baking Powder
1/4	Teaspoon	Salt
6	Large	Green Onions, finely sliced
1	Tablespoon	Chopped Cilantro Microgreens

LIME BUTTER

Beat butter until it turns soft and creamy. Stir in the rest of the ingredients.
Wrap and chill until firm.

PANCAKES

Steam the spinach in a pan with a drizzle of water.
Drain and roughly chop; set aside.
Combine the flour, baking powder, whole egg, melted butter, salt, cumin, and milk in a mixing dish. Whisk until combined.
Add the spinach, chilies, and green onions and combine with a fork.
Gently fold the egg white into the batter after gently whisking it to soft peaks.
Add a little olive oil to a frying pan and heat it over moderate heat.
Cook the pancakes for 2 minutes on each side, or until the color is a nice golden green.

TO SERVE

1. Pile up the pancakes with a slice of flavored butter on top and some cilantro micro greens.