These are soft and delicious pancakes with swiss chard. They are the easiest ever made in the blender! Have them ready to eat in 15 minutes.
This tumultuous month of April is ending, and things in the kitchen are slowly returning to normal, whatever that means.
After being completely absent from any baking or cooking, this past week I made some homemade marshmallows, the best chocolate cookies ever, and a few cakes.
Anyway, on to these gorgeous little pancakes made with swiss chard.
Let me tell you these are some lovely pancakes as a side dish or a light meal. A great way to eat your greens.
Looking through my posted recipes, it turns out I have very few pancake recipes.
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. The leaves go from a lighter green (image above, left) to a dark reddish tone. Same with the stalks.
It is highly nutritious, as most dark greens are. It can be used in soups, smoothies, tarts, pancakes, and many other recipes.
The poor vegetable has a very bad rep in this country, mainly because, for the longest time, restaurants and shops used to sell it saying it was spinach. Any ravioli or cannelloni filling that said green vegetables had cheap swiss chard instead of pricey spinach. Pig in a poke.
About this pancake recipe
Flour: I used whole wheat flour, but you can use all-purpose white flour or even alternate with another such as buckwheat.
Sometimes I get this need to think I'm eating healthy, and for some reason, these swiss chard pancakes got caught in one of those days. Maybe it was the fact that my swiss chard was organic. I finally found a few places that deliver a lot of organic stuff, and a place to buy it close to my house. It's not an easy thing in this city, to eat organic just like that.
Blender: the mixture is made in the blender and doesn't take more than 10 minutes between washing and measuring.
How to make swiss chard pancakes
- Put all ingredients, except swiss chard in the jar of a blender.
- Mix until smooth and creamy.
- Add chard and mix a bit. Please don't overdo it as it's nice to have shards in the pancakes.
- Preheat skillet.
- Cook pancakes.
- Eat with sour cream and chives. Or whatever you want.
One of the main ingredients for flavor is the onion/shallots that are added. They round out the whole thing.
Other recipes you might like:
The Best Buttermilk Pancakes
Cornmeal Berry Pancakes
Basmati Rice with Salsa Verde
Sesame Peas and Green Beans
Savory Crepe Cake
Blueberry White Chocolate Pancake
Red chili jam
Pastrami sandwich on homemade rye
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
And let's connect via Facebook, Instagram, and Pinterest.
Swiss Chard Pancakes
Soft and delicious swiss chard pancakes, they are the easiest ever made in the blender!
- Total Time: 15 minutes
- Yield: 30 small pancakes
- 2 cups (500ml) whole milk
- 2 ½ cups (325g) all-purpose flour
- 3 large eggs, at room temperature
- 1 small onion, coarsely chopped
- 1 shallot, coarsely chopped
- 2 garlic cloves, split, germ removed
- 1 tablespoon fresh chopped parsley
- 1 tablespoon fresh chopped chives
- Salt and freshly ground pepper
- 5 large or 10 small Swiss chard leaves, center ribs removed, washed, and dried
- Olive oil and/or butter to cook the pancakes
Have ready a large skillet.
In the jar of a blender, put all ingredients except for the chard.
Blend until smooth and creamy.
With the machine running, add chard leaves gradually.
Blend until mixed but don't completely pulverize the greens. It's nice to have some small pieces. Or not. It's up to you.
Let stand while you preheat the skillet over medium heat.
Drizzle a small amount of oil on the hot skillet and test it. A drop of batter should sizzle immediately.
Drop between ⅛ and ¼ cup of batter onto the skillet for each pancake. Depending on the size of your skillet you will be able to make 3-4 at a time. But don't overcrowd, leave room to flip them.
Cook until beginning to bubble and dry and curl at the edges, and flip over.
Eat immediately with seasoned sour cream and some chopped fresh chives or herbs.
If making a large batch, keep them warm in the oven while you prepare them.
Freezing: they freeze really well, I still have some in my freezer, all neatly stacked with plastic squares between them. Just reheat them in the oven at a low temperature, add a dollop of seasoned creme fraiche and eat.
Seasonings: add some spiciness with a pinch of paprika, or a tablespoon of fresh chopped herbs to the blender.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side dishes
- Method: Skillet
- Cuisine: International
- Serving Size: 1/30
- Calories: 60
- Sugar: 1.2 g
- Sodium: 116 mg
- Fat: 1.1 g
- Carbohydrates: 9.8 g
- Fiber: 0.6 g
- Protein: 2.5 g
- Cholesterol: 20.2 mg
Keywords: swiss chard pancakes
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.
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!
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!