Vegetable Pancakes with Flavored Butter and Yogurt Sauce

Method

1. In a bowl, combine self-rising flour and yeast. Add egg yolk and milk, whisk until smooth.
2. Coarsely chop spinach, green pepper, and onion. Add to the batter and mix.
3. Season with salt, cumin, and mixed spices. Add butter and stir until the consistency is like a thick crepe batter.
4. Whip the egg white to semi-stiff peaks and gently fold into the batter until airy.
5. Butter a ring mold and heat a pan with a little oil. Pour batter into the mold or directly onto the pan to form pancakes. Cook until golden on one side, then flip and cook the other side.
6. While cooking, prepare the flavored butter: melt butter in a small pot. In a bowl filled with ice water, combine the melted butter, chopped parsley, salt, pepper, coriander, and lemon juice. Whisk until it emulsifies and becomes a thick pomade. Add chili if desired. Roll in plastic wrap and freeze until firm.
7. For the yogurt sauce: mix Greek yogurt with marjoram, chives, and paprika until smooth.
8. Serve the pancakes with a slice of flavored butter and a dollop of yogurt sauce.