If you’re looking for a naturally green recipe you can pull of on a weeknight for St Patrick’s Day this is it. These pancakes could be the perfect sub for Green Eggs & Ham (top them with a fried egg) an easy weeknight dinner, brunch, or make them tiny for a fun appetizer. What are you waiting for? Bust out your blender, greens, allium, and herbs and get started!
It turns out Swiss Chard Pancakes are a classic French dish, you can find in Dorie Greenspan’s Around My French Table cookbook. Traditionally they are served with a simple salad, or you might like a dollop of something creamy. We went with a lemony yogurt and sliced Piggery ham.
Once you have the batter mixed up you can griddle up the pancakes or even let the batter sit for a few days in the refrigerator. I pureed mine to be very smooth, but you can also pulse the chard in so the batter is flecked with the leaves. Did I mention you can waffle this? Just cook it in a well greased waffle iron, and top with a fried egg. This recipe makes a huge batch, you can freeze the leftovers, or make a few pancakes or waffles each day.
adapted from Smitten Kitchen
2 cups whole milk
2 1/2 cups all-purpose flour
3 large eggs
1 teaspoon coarse salt
Freshly ground black pepper
1 small onion, coarsely chopped
3 scallions, tops and bottoms removed, coarsely chopped
1 shallot, coarsely chopped
2 garlic cloves, coarsely chopped
Leaves from 10 parsley sprigs
1 bunch of swiss chard (preferably green) ribs and leaves coarsely chopped
olive oil for pan-frying
Make the batter. Put everything except the Swiss chard in a blender or food processor process until smooth. Scrape down sides, then add chard leaves and stems. Pulse until the batter is your desired consistency.
Cook the pancakes. Heat a large skillet over medium-high heat and add about 1/4 inch olive oil. Heat oil until lightly shimmery over medium heat. Ladle batter in 1/4 cup scoops and cook until lightly browned, then flip, about 1 minute per side. Transfer to a wire rack or paper towel-lined plate, keep warm in the oven if necessary.