Swiss Chard Pancakes [Farçous]
Adapted, just a little, from Dorie Greenspan’s Around My French Table
As mentioned above, this is very flexible recipe. Once you have the
milk, flour and egg base in place, you can add the suggested combination
of onions, herbs and greens below or one more suited to your
tastes/what you have in the fridge right now. We used a most of a bundle
of scallions (white and green) instead of onion and chives. I used only
one garlic clove.
2 cups (475 ml) whole milk
2 1/2 cups (325 grams) all-purpose flour
3 large eggs
1 teaspoon coarse salt
Freshly ground black pepper
1 small onion, coarsely chopped
10 fresh chives, snipped
1 shallot, coarsely chopped
2 garlic cloves, split, germ removed, and coarsely chopped
Leaves from 10 parsley sprigs
5 large or 10 small Swiss chard leaves, center ribs removed, roughly chopped
About 1/2 cup (120 ml) grapeseed, peanut, vegetable, or olive oil
To serve: Plain, thick yogurt mixed with a little lemon zest, lemon juice and salt, to taste
If you’d like to keep your finished pancakes warm while you cook
them: Heat oven to 250 degrees F and line a baking sheet with foil.
Make the batter: Put everything except the Swiss chard and oil in a
blender or food processor and whirl until the batter is smooth. Scrape
down sides. Add chard leaves and pulse machine until they’re chopped to
your desired consistency.
Cook the pancakes: Heat a large skillet over medium-high heat and
pour in a good puddle (1/4-inch deep) of oil. Once oil is hot enough
that a droplet of batter hisses and sputters, spoon about 3 tablespoons
batter in per pancake. It will spread quickly. Cook until browned
underneath and (the edges will scallop, adorably), then flip, 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 the foil-lined tray
in the oven.
Repeat with remaining batter. Serve with lemony yogurt or another sauce of your choice.
Do ahead: Unused batter keeps in fridge for 3 days. Finished pancakes
keep in fridge for a couple days, and will freeze much longer. Separate
pancakes with pieces of waxed or parchment paper so they don’t glue