Green Pancakes with Swiss Chard

Yield

Yield: 4 Servings

Ingredients

  • 1 cup all-purpose flour
  • Salt, to taste
  • 4 large eggs (2 whole and 2 separated)
  • Freshly ground black pepper, to taste
  • 1 garlic clove, finely chopped
  • 2 Tbsp dry white wine
  • ½ cup milk
  • 8 ounces of chard leaves, finely chopped
  • Olive oil for cooking

Instructions

  1. In a medium bowl, combine the flour and 1 tsp salt and form a well in the center.  Add 2 whole eggs and 2 egg yolks and stir to mix with part of the flour from the mound.  Sprinkle with pepper.  Add the garlic and wine and then pour the milk in a slow stream, whisking as you go, until all the flour is incorporated and the mixture is creamy and mostly lump-free.  Cover and refrigerate for at least 2 hours or overnight.
  2. When ready to cook the pancakes, remove the bowl from the fridge and fold in the greens.
  3. In a clean bowl, beat the 2 egg whites with ¼ tsp salt with an electric mixer or a whisk until they form stiff peaks.  Fold them into the batter with a spatula, working in a circular, up-and-down motion to avoid deflating the egg whites.
  4. Heat 1 Tbsp cooking olive oil in a large skillet over medium heat.  Ladle about ¼ cup of the batter into the hot skillet, without flattening.  Repeat to form as many pancakes as will comfortably fit in the skillet, probably no more than 4.
  5. Cook until the edges are set and the pancakes are golden underneath 4 to 5 minutes.  Flip and cook until the other side is set and golden, 3 to 4 minutes.  Transfer to a warmed serving plate, grease the skillet again, and repeat with the remaining batter.  You should have enough to make 10 to 12 pancakes.
  6. Serve hot, adding a little more pepper and a sprinkling of salt on top.

Notes

**Serving Note from the author of the recipe: “They make for a lovely weeknight dinner, paired with a green salad, and they’re a welcome brunch item too.”

Recipe sourced from Clotilde Dusoulier’s book, The French Market Cookbook.

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