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.
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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
Ingredients
- 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
Instructions
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.
Notes
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
Nutrition
- 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
ahu says
I hope life continues it's path to normalcy for you and those around you! I love dishes like this where at first glance they look sweet but actually turn out savory. appeals to my inner salty tooth 🙂 sending you the best from nyc.
lynnlly.com says
Yours turn out so well...each with an amount of volume and height. I love the stack. You make them look so lovely. Great job!
Cakelaw says
Your pancake stack looks quite delicious with its dollop of creme fraiche.
Diane Balch says
A life... a roller coaster... I think whole wheat would be tasty and go with the rusticness of these pancakes great idea and healthier too.
Nancy @ gottagetbaked says
I'm glad to hear things are calming down on your end, Paula. And you're such a sweetheart that I'm not surprised at all so many bloggers came to your aid with guest posts when you sent out the SOS. These pancakes look incredible! I'm going to echo all the other comments here by saying that I adore savoury pancakes too. In fact, when I make pancakes that are traditionally eaten sweet, I don't add any syrup so that I can eat them plain because that's how I prefer them. I definitely want to try this recipe.
Kathy says
Hoping all the flood clean-up is pretty much over for you, Paula! Your photos are just gorgeous, and your pancakes look delectable! I just loved these little pancakes…will be making another batch tomorrow. Have a great weekend!
Guru Uru says
These savoury pancakes look delish my friend, healthy and wholesome 😀
Cheers
CCU
Anne ~ Uni Homemaker says
I love savory pancakes and this looks delicious and healthy! Lovely post...
Teresa says
Those are gorgeous - whole wheat was a smart substitution, too.
yummychunklet says
Lovely looking stack! Yours stayed a nice pancake-y color!
Liz Berg says
So pretty, Paula!
Lori @ Foxes Love Lemons says
These are beautiful! I've recently been wanting to make some savory waffles, and these are the perfect inspiration.
Nicole @ Daily Dish Recipes says
I am so glad things are getting better my sweet friend. You've certainly had a time of it, of late. Thinking about you a lot. In the meantime... my goodness these look fabulous. These would make the world seem better, no matter what! Beautiful photos, as usual Paula. Sending you good thoughts and positive energy (and prayers, because that's what I do) xoxox
Rosemary & Garlic says
Beautiful photos, I love swiss chard.
Renee says
Mmmm... savory pancakes and what a great use of swiss chard. I'm glad to see things are getting back to normal for you and your city after the flood.
Mary Hirsch says
Yeah, this has been a month-of-hell for you in that destructive sort-of-way. So much for the March coming in like a Lion and going out like a lamb. March never left Buenos Aires........bah, bah, bahhhhh. Upheaval is so, well, unsettling, and I suspect you are all about organization and structure and order. (My clue was your being a month ahead on food products to blog about). Your swiss chard pancakes look delicious, Paula. A little bigger (I like your size) and less-green than mine (I doubled down on the organic swiss chard because I could not bare to throw the last two stalks away) - love your "stack"
Carol | a cup of mascarpone says
So happy things are improving for you, Paula! The pancakes look fantastic! I think about whether I would like swiss chard in my pancakes...then I think how I love zucchini in baked goods, so I bet they're delicious! Have a beautiful weekend, Paula!
Cher Rockwell says
I hope that your post flood clean up is still going well. I am sure it has been very exhausting.
Your "healthified" pancakes are lovely 🙂
Mardi Michels says
So glad your life is getting back a little of its normalcy, Paula! Your pancakes look lovely and I enjoyed these too!
Rhu Sam says
I've always found swiss chard kind of boring and then bam! you come up with a brilliant pancake recipe 😉