These savory pancakes make very good use of an abundance of Swiss chard, and are full of satiating protein and fiber. Pair them with a simple green salad for a lovely seasonal lunch or light dinner.
Recipe adapted from www.smittenkitchen.com
Ingredients
- 2 cups whole milk
- 2 ½ cups all-purpose flour
- 3 large eggs
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 small onion, coarsely chopped
- 10 fresh chives, snipped
- 1 shallot, coarsely chopped
- 2 garlic cloves, chopped or 2 rehydrated Maranatha Farm Garlic Coins
- Leaves from 10 parsley sprigs
- 5 large or 10 small Swiss chard leaves, center ribs removed, roughly chopped
- ½ cup extra virgin olive oil or avocado oil
- Plain unsweetened Greek yogurt mixed with lemon juice, lemon zest and salt, to taste, for serving (optional)
Method
- Make the batter: Put everything except the Swiss chard and oil in a blender or food processor and whirl until the batter is smooth. Scrape down sides. Add chard leaves and pulse machine until they’re chopped to the desired consistency.
- Cook the pancakes: Heat a large skillet over medium-high heat and pour in a good amount (1/4-inch deep) of oil. Once oil is hot enough that a droplet of batter hisses and sputters, spoon about 3 tablespoons batter in per pancake. It will spread quickly. Cook until browned underneath and (the edges will scallop), then flip, cooking on the other side until browned again. Transfer to a wire rack atop a baking sheet and sprinkle with salt, if desired.
- Repeat with remaining batter. Serve with lemony yogurt or another sauce of your choice.