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–+ servings

Swiss Chard Pancakes Farçous

3
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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 pancakes
Course: Brunch, Dinner
Cuisine: Vegetarian
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

For the batter
  • 2 cups whole milk
  • 2.5 cups all-purpose flour
  • 3 large eggs
  • 1 teaspoon coarse salt
  • to taste freshly ground black pepper
  • 1 small onion, coarsely chopped
  • 10 fresh chives, snipped
  • 2 cloves garlic, 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 frying
For serving
  • to taste plain, thick yogurt For serving
  • to taste lemon zest For serving
  • to taste lemon juice For serving
  • to taste salt For serving

Method
 

Preparation
  1. Preheat the oven to 250°F (120°C) and line a baking sheet with foil to keep the pancakes warm.
  2. 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
  1. Heat a large skillet over medium-high heat and add 1/4-inch deep oil.
  2. 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.
  3. Transfer cooked pancakes to a paper towel-lined plate and keep warm in the oven if desired.
  4. Repeat with the remaining batter.
Serving
  1. Serve these pancakes warm with yogurt mixed with lemon zest, lemon juice, and salt to taste.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 24gProtein: 6gFat: 7gSaturated Fat: 1.5gSodium: 280mgFiber: 2gSugar: 1g

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.

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