Swiss Chard Pancakes (blender recipe)
These soft and delicious pancakes with Swiss chard are extremely easy to make in the blender or processor! You can have them ready to eat in 15 minutes. The recipe also works with spinach.
Servings 30 small pancakes
Calories 76kcal
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
Adjust the amount of chard: you can start with 2 cups and test a few pancakes. You can add up to 3 cups of loosely packed chopped chard to the batter.
If making a large batch, keep them warm in a very low oven while you prepare them.
Spicy batter: besides adding some spiciness to the sour cream topping, you can spice up the pancakes with a touch of hot paprika, Merken (Chilean smoked paprika), chili powder or red pepper flakes.
Freezing: they freeze really well, stacked with freezer sheets between them. To eat, reheat them in the oven at a low temperature.
Nutrition
Calories: 76kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 59mg | Potassium: 68mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 265IU | Vitamin C: 1mg
