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
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.
Green Pancakes
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.
