I loved these pancakes, they were bursting with flavour and so simple to make and made a fab vegetarian meal. I served it with grated carrot and radish with some vinaigrette poured over and some lemony yogurt. Heaven!
Swiss Chard Pancakes (from Smitten Kitchen)
325g plain flour
3 large eggs
salt and pepper
4 spring onions, sliced
10 fresh chives, snipped
1 shallot, coarsely chopped
2 garlic cloves, chopped
bunch parsley leaves, chopped
5 large or 10 small Swiss chard leaves, center ribs removed, roughly chopped
120 ml oil
Plain, thick yogurt mixed with a little lemon zest, lemon juice and salt, to taste
To make the batter; Put everything except the Swiss chard and oil in a blender or food processor and blitz until the batter is smooth. Scrape down the sides. Add the chard leaves and pulse until they’re chopped.
Heat a large frying pan over a medium-high heat and pour in a good amount of oil. Once the oil is hot spoon about 3 tbsp of batter in per pancake. It will spread quickly. Cook until browned underneath and then turn over, cooking on the other side until browned again. Transfer to a paper towel-lined plate, and then, if you’d like to keep them warm, to a foil-lined tray in a low oven.
Repeat with remaining batter. Serve with lemony yogurt or another sauce of your choice.