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Swiss Chard Pancakes with Whole Wheat Flour

That I have these swiss chard pancakes to post is a miracle.
This tumultous month of april is coming to an end and things in the kitchen are slowly going back to normal, whatever that means. After being completely absent from any baking or cooking, this past week I made some homemade marshmallows, the easiest cookies ever and a few cakes. All are coming soon, the marshmallows this Sunday.
But between my lovely friends who are helping me with guest posts, which include momofuku cookies, matcha nutella cupcakes and leek potato soup so far, and all the posts I had already made and photographed, you could hardly tell by the frequency of the posts that I had lost all rhythm when it came to food.
Since the morning of april 2 until today included, all my posts had already been made.
Interesting how I had prepared without knowing, as if I knew I would be short of time to play around in the kitchen. Or I am crazy enough to cook a month in advance. I’ll go with the first idea.
Anyway, on to these gorgeous little pancakes made with swiss chard. They are our selected recipe for today’s French Fridays with Dorie group. 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 a few pancake recipes, very eclectic from pumpkin chocolate to orange ricotta to cornmeal berry pancakes or little corn ones.
I used whole wheat flour. 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 where to buy it that’s close to my house. It’s not an easy thing in this city, to eat organic just like that.
 There was a time when I tried to have a small vegetable garden in my house, and I grew a lot of things.
For a while, it didn’t last long. But during that time of enthusiastically buying seeds, planting, soiling my gloves and buying different tools, some of which remained untouched, I realized swiss chard is actually a great vegetable when it’s fresh and organic. So different from the big hunks of semi wilted leaves that are most times found in the vegetable aisle.
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 canneloni filling that said green vegetables had cheap swiss chard instead of pricey spinach. Pig in a poke.
 

This recipe couldn’t be easier. You put milk, flour (in my case I substituted for whole wheat superfine), eggs, shallots, onion, seasonings and chard in a processor (my choice) or blender, blitz and there you have the batter. I added the chives after because I wanted them in pieces and not processed. Are you imagining the variation this recipe can stand?

One of the main ingredients for flavor is the onion/shallots that are added. They round out the whole thing. 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.

For the recipe go to this link. To see what the rest of the group made out of this recipe visit our page.

Paula Montenegro

A baker for more than 30 years, I love testing recipes and sharing the best of what I find. I'm mostly self-taught with some time spent in baking school. I believe we can all be bakers and cooks with the right instructions and simple ingredients. If you're craving easy recipes with amazing results, you're in the right place. Let's get into the kitchen!

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Reader Interactions

Comments

  1. Laura Dembowski says

    April 30, 2013 at 00:48

    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.

    Reply

  2. Karen (Back Road Journal) says

    April 29, 2013 at 18:48

    I'm so happy that life is getting back to normal for you. Thank you for sharing these savory pancakes.

    Reply

  3. Andrea_TheKitchenLioness says

    April 29, 2013 at 09:32

    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!

    Reply

  4. Betsy says

    April 29, 2013 at 00:53

    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!

    Reply

  6. Cocoa and Lavender says

    April 28, 2013 at 15:54

    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

    Reply

  7. e / dig in says

    April 28, 2013 at 00:30

    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.

    Reply

  9. dentistvschef says

    April 27, 2013 at 20:40

    What a healty, tasty and beauty recipes,
    great greeny colored pancake…
    i think some cryspy bacon will make it hips even more…

    Reply

  11. mkakudo says

    April 27, 2013 at 17:28

    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?

    Reply

  13. Bam's Kitchen says

    April 27, 2013 at 02:22

    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.

    Reply

  14. Deb says

    April 27, 2013 at 01:16

    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!

    Reply

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