These soft and delicious pancakes with Swiss chard are extremely easy to make in the blender or processor! They can be ready to eat in 15 minutes. The recipe also works with spinach.
Quick and easy!
These gorgeous little savory pancakes are made with Swiss chard, but they work just as well with spinach.
They double as a side dish or a light meal (just like risotto cakes or zucchini and corn fritters) and are a great way to eat your greens.
The poor vegetable has a very bad rep in this country, mainly because, for a long time, restaurants and shops used to sell it as spinach. Ravioli and cannelloni fillings had cheap Swiss chard instead of pricey spinach. Pig in a poke.
The best part of this recipe? The batter is made in a food processor or blender. Quick and easy, just in time for weekend brunch.
What is Swiss chard?
It is a green, leafy vegetable that can be grown most of the year but usually peaks during the summer months. It's also known as silver beets.
It can be used in soups, smoothies, tarts, pancakes, and many other recipes.
How to make chard pancakes
Prepare the chard leaves: wash them well under cold water to remove any dirt or grit. that may be trapped in the leaves. Dry on paper or kitchen towels or use a salad spinner. Remove the center rib or stems. Sometimes small Swiss chard leaves have tender ribs you might want to use; make sure you finely chop them.
Process
Put the ingredients and part of the chard in a blender jar or food processor bowl. Process until smooth and creamy.
Shallots and green onions are essential for the overall flavor, so don't omit them.
Add the chard
Add the rest of the chard and mix a bit. I like the chard to have some texture in the pancakes, so my batter is not completely smooth. Whatever you like works.
Cook
Preheat the skillet and do a test run with a little batter. Use medium to low heat so they don't burn or dry out.
Thin pancakes
These are not too thick, so they cook pretty quickly. You want a light golden brown.
Vintage Kitchen Tip
For a more wholesome pancake, use finely milled whole wheat flour, or other alternative flours such as buckwheat. Substitute all or part of the all-purpose flour.
Serving
- Seasoned sour cream: it's a favorite here for these pancakes.
- Whipped ricotta or feta cheese.
- Aioli: this is fantastic condiment for savory pancakes. I can offer you roasted garlic aioli and spicy aioli with Sriracha.
- Mayonnaise.
- Traditional hummus.
- Yogurt sauce: with lemon and fresh herbs. It's like Greek tzatziki without the cucumbers.
Related recipes you might like:
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Swiss Chard Pancakes (blender recipe)
Ingredients
- 2 cups whole milk
- 2 ½ cups all-purpose flour, you can use part finely-milled whole wheat flour, up to 1 cup
- 3 eggs, large, at room temperature
- ½ cup chopped onion, loosely packed
- 2 tablespoons chopped shallot
- 1 garlic clove, split, germ removed
- 1 tablespoon chopped parsley, fresh
- 1 tablespoon chopped chives, fresh
- ½ teaspoon salt, I like kosher
- ⅛ teaspoon black pepper, or to taste, freshly ground
- 2 ½ cups chopped Swiss chard leaves, about 1 bunch, washed, dried and center ribs removed (spinach also works)
- 1 tablespoon olive oil or butter , to cook the pancakes
To serve:
- 1 cup sour cream
- pinch salt
- pinch black pepper
- 1 tablespoon chopped fresh chives
- pinch smoked paprika, or tabasco if you want it spicy, optional
Instructions
Seasoned sour cream:
- Mix 1 cup sour cream mixed with pinch salt, pinch black pepper, 1 tablespoon chopped fresh chives and pinch smoked paprika if you want a spicier flavor.
- Taste and adjust to your palate before serving. Reserve while making the pancakes.
Chard pancakes:
- Have ready a large skillet.
- In the jar of a blender, put 2 cups whole milk, 2 ½ cups all-purpose flour, 3 eggs, ½ cup chopped onion, 2 tablespoons chopped shallot, 1 garlic clove, 1 tablespoon chopped parsley, 1 tablespoon chopped chives, ½ teaspoon salt and ⅛ teaspoon black pepper. Blend until smooth and creamy.
- With the machine running, add 2 ½ cups chopped Swiss chard leaves gradually. Blend until mixed. I like to have some small pieces for texture, but you can process it until completely smooth. It's up to you.
- Let stand while you preheat the skillet over medium heat.
- Drizzle a small amount of the 1 tablespoon olive oil or butter l on the hot skillet and test it. A drop of batter should sizzle immediately.
- Pour between ⅛ and ¼ cup of batter onto the skillet for each pancake, depending on the size you want to make them. Mine are small. And, depending on the size of your skillet, you will be able to make 3-4 at a time. Don't overcrowd, leave room to flip them.
- Cook until beginning to bubble and dry and curl at the edges, and flip over. Stack them until you finish with all the batter.
- Eat them immediately topped with the seasoned sour cream.
Notes
Nutrition
Recipe adapted from Dorie Greenspan's Around My French Table
Laura Dembowski says
Kudos to you for having so many recipes prepped. One of my worst food blogger habits is never having enough recipes ready and waiting for me.
Karen (Back Road Journal) says
I'm so happy that life is getting back to normal for you. Thank you for sharing these savory pancakes.
Andrea_TheKitchenLioness says
Paual, so good to read that the unsettling times have calmed down or come to a halt, that is. And how very nice your fabulous stack of wholewheat and Swiss chard pancakes looks - just simply delicious!
Betsy says
Glad to hear things are getting back to normal, Paula. I'm so impressed that you are organized enough to have these made so far ahead. I'm lucky if I get the FFwD recipe done by Thursday. Have a great week!
Marissa | Pinch and Swirl says
I love this idea - and so healthy! Fun for dinner too...
Cocoa and Lavender says
I am so glad to hear things are returning to normal for you! And these pancakes are a wonderful way to get back into the swing! These actually sound so much better with the whole wheat flour (versus regular) as I think it gives them more body. It now makes me wonder about trying them with some chickpea flour! Take care and I hope the rest of the winter is calm! ~ David
e / dig in says
i'm lucky enough to be able to grow swiss chard - or 'silverbeet' as it is commonly known in australia. it's a staple in my garden as it grows all year round. so reliable! i even wrote a post about my love of silverbeet (http://diginhobart.blogspot.com.au/2012/05/tall-dark-and-handsome-silverbeet.html ).
i'm usually happy to have it fairly plain or in a vegie bake / quiche - but these pancakes are a fabulous idea! thanks paula for a new way to enjoy one of my favourite vegies.
dentistvschef says
Beautiful photography too...
there's something fancy about staging food
dentistvschef says
What a healty, tasty and beauty recipes,
great greeny colored pancake...
i think some cryspy bacon will make it hips even more...
The Sketched Chef says
They look so perfect and healthy.
Great recipe !
mkakudo says
Hi Paula, looks like you took healthy pancakes to a whole new level! well, maybe except for that yummy dollop of creamy something on top. all things in moderation though, right?
Medeja says
Such pancakes would taste so good with some smoked salmon.. 🙂
Bam's Kitchen says
I am wishing you and all those recovering a quick recovery. Spring is my favorite time of the year with all the delicious new greens like swiss chard are in season. I love your savory pancake and the dallop of cream is just dreamy.
Deb says
I adore that the green of the chard is seen in the pancakes, so vibrant! Happy to hear you are easing back into "normal" and looking forward to the new recipes you will share with us!