Green pancakes with lime butter

Green pancakes with lime butter. (Glenn Koenig / Los Angeles Times)

By Noelle Carter

2:00 p.m. EST, February 1, 2013

Who says pancakes are just for breakfast? These savory pancakes from Yotam Ottolenghi get their flavor from a colorful blend of spinach, green onions, cumin and serrano chile. Round out the harmony with a pat of lime butter spiced with cilantro, garlic and chile flakes, and you can call it a meal any time of the day. The whole dish comes together in less than an hour.

For more quick-fix dinner ideas, check out our video recipe gallery. Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix several dishes in an hour or less.

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You can find Noelle Carter on Facebook, Google+, Twitter and Pinterest. Email her at noelle.carter@latimes.com.

Green pancakes with lime butter

Total time: 45 minutes, plus chilling time for the butter

Servings: 4

Note: Adapted from "Plenty" by Yotam Ottolenghi.

Lime butter

1/2 cup (1 stick) butter, at room temperature

Grated zest of 1 lime

1 1/2 tablespoons lime juice

1/4 teaspoon salt

1/2 teaspoon white pepper

1 tablespoon chopped cilantro

1/2 garlic clove, finely chopped

1/4 teaspoon chile flakes