Follow Me On Social Media!
Swiss Chard Pancakes Farçous
Swiss Chard Pancakes Farçous pack bright, earthy greens into tender, lacy pancakes that crisp at the edges and stay soft inside. Also, you get fresh herb notes and a lemony yogurt finish that lifts every bite. You can make these for a relaxed weekend brunch, a light dinner, or a potluck where you need a crowd-pleasing vegetarian dish. For another simple savory option that travels well to gatherings, check this roast beef and Swiss cheese lettuce wraps recipe for inspiration.
Why Make Swiss Chard Pancakes Farçous
- They taste fresh and balanced. The Swiss chard and herbs add verdant flavor, and the yogurt with lemon brightens each bite.
- They come together quickly. You blend the batter and pan-fry the pancakes, so you finish in one kitchen session.
- They stretch inexpensive ingredients. You get a lot of servings from simple staples like milk, flour, and eggs.
- They suit many meals. You can serve them for breakfast, lunch, or a light dinner with salads and pickles.
How to Make Swiss Chard Pancakes Farçous
First, you blend a smooth batter from milk, flour, and eggs. Next, you pulse in chard and herbs so the greens distribute without shredding the texture. This step keeps the pancakes tender and full of color.
Then, you fry small pancakes in a shallow pool of oil to get crisp, scalloped edges. Finally, you serve hot with thick yogurt brightened by lemon zest and juice. Meanwhile, you can keep finished pancakes warm in a low oven so everything arrives at the table together. For a technique on portable savory bites, also see this roast beef and Swiss cheese lettuce wraps guide.
Ingredients
For the batter:
- 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
- 10 fresh chives, snipped
- 1 shallot, coarsely chopped
- 2 garlic cloves, coarsely chopped
- Leaves from 10 parsley sprigs
- 5 large or 10 small Swiss chard leaves, center ribs removed, roughly chopped
- About 1/2 cup grapeseed, peanut, vegetable, or olive oil
For serving:
- Plain, thick yogurt (for serving)
- Lemon zest (for serving)
- Lemon juice (for serving)
- Salt (for serving)
Directions
- Preheat the oven to 250 degrees F and line a baking sheet with foil to keep the pancakes warm.
- In a blender or food processor, combine the milk, flour, eggs, salt, and pepper, and blend until smooth. Scrape down the sides and add the Swiss chard leaves, pulsing until chopped to desired consistency.
- Heat a large skillet over medium-high heat and add 1/4-inch deep oil.
- Once the oil is hot, pour about 3 tablespoons of the batter per pancake. Cook until browned on one side and edges scallop, then flip and cook until browned on the other side.
- Transfer cooked pancakes to a paper towel-lined plate and keep warm in the oven if desired.
- Repeat with the remaining batter.
- Serve these pancakes warm with yogurt mixed with lemon zest, lemon juice, and salt to taste.
How to Serve Swiss Chard Pancakes Farçous
- Serve them hot with a spoonful of lemon yogurt on top so each bite tastes bright and tangy.
- Pair with a crisp green salad and pickled vegetables for contrast and crunch.
- Also, offer roasted cherry tomatoes or sautéed mushrooms as warm sides.
- For presentation, stack three pancakes and finish with a sprinkle of chopped chives and a thin lemon slice.
How to Store Swiss Chard Pancakes Farçous
- Refrigerator: Cool pancakes completely, then store in an airtight container for up to 3 days.
- Freezer: Layer pancakes between parchment, place in a freezer bag, and freeze up to 2 months.
- Reheat: Reheat frozen or refrigerated pancakes in a 350°F oven for 8–12 minutes or in a nonstick skillet over medium heat until crisp and warmed through.
Tips to Make Swiss Chard Pancakes Farçous
- Substitute milk with a 1:1 mixture of milk and yogurt for tangier batter and a slightly thicker texture.
- Also, pulse the chard coarsely if you like visible green flecks; pulse finer for a uniform color.
- For extra crispness, fry in grapeseed or peanut oil at medium-high and keep the oil hot between batches.
- Save time by prepping the batter and storing it in the fridge for up to 12 hours before frying.
- If pancakes stick, reduce the heat slightly and add a touch more oil before the next batch.
Variations
- Herbed Ricotta Farçous: Fold 1/2 cup ricotta into the batter for a creamier interior and richer flavor.
- Spicy Green Farçous: Add 1 thinly sliced fresh chili or 1/2 teaspoon red pepper flakes to the batter for heat.
- Cheese-Topped Farçous: Sprinkle grated hard cheese on pancakes right after flipping so it melts on top.
FAQs
Q: Can I make the batter ahead?
A: Yes. You can blend the batter and refrigerate it up to 12 hours. Stir before frying and pulse the greens again if they settle.
Q: How do I prevent soggy pancakes?
A: Fry in a hot skillet with enough oil and avoid overcrowding. Also, keep finished pancakes in a warm oven to preserve crisp edges.
Q: Can I use other greens instead of Swiss chard?
A: Absolutely. Substitute spinach, kale (massage and remove stems), or beet greens using the same amount and prepare them similarly.
Swiss Chard Pancakes Farçous
These bright and earthy Swiss Chard Pancakes are tender and lacy with crispy edges, served with a refreshing lemon yogurt finish, perfect for any meal.
Ingredients
Method
Preparation
- Preheat the oven to 250°F (120°C) and line a baking sheet with foil to keep the pancakes warm.
- In a blender or food processor, combine the milk, flour, eggs, salt, and pepper, and blend until smooth. Scrape down the sides and add the Swiss chard leaves, pulsing until chopped to desired consistency.
Cooking
- Heat a large skillet over medium-high heat and add 1/4-inch deep oil.
- Once the oil is hot, pour about 3 tablespoons of the batter per pancake. Cook until browned on one side and edges scallop, then flip and cook until browned on the other side.
- Transfer cooked pancakes to a paper towel-lined plate and keep warm in the oven if desired.
- Repeat with the remaining batter.
Serving
- Serve these pancakes warm with yogurt mixed with lemon zest, lemon juice, and salt to taste.
Nutrition
Notes
You can substitute milk with a 1:1 mixture of milk and yogurt for a tangier batter. For extra crispness, fry in grapeseed or peanut oil at medium-high heat.
