Swiss Chard Pancakes with Lemon Cream Sauce

Chef May is known around these parts for her bright, beautiful brunch spreads. These vegetable-rich pancakes are perfectly paired with a lemon sauce that you’ll want to add to everything from potatoes to chicken wings.

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Swiss Chard Pancakes with Lemon Cream

2 cups Milk
2-1/2 cups All purpose flour
1/2 tsp Baking powder
1-1/2 tsps Kosher salt
Ground black pepper To taste
10 Chives (about a 1/2 a bunch)
1 Large shallot
2 cloves Garlic
1/4 cup Loosely packed parsley leaves
7-8 Swiss chard leaves, stem and ribs removed
Grapeseed oil For for sauteeing


  1. Purée all ingredients except for oil in a blender until smooth.
  2. In a large sauté pan, heat a few tablespoons of oil over medium heat. Ladle batter into pan, about ¼ cup per pancake, to make several pancakes. Cook for about 2 minutes on each side, or until golden brown.

Lemon Cream Sauce

1 cup Sour cream
1 tsp Lemon zest
1 Tbsp Lemon juice
1 Tbsp Chopped chives (from about a 1/2 a bunch)
Salt and pepper To taste
  1. Combine all ingredients for lemon cream in a small bowl.
  2. Serve pancakes topped with lemon cream. And poached eggs for extra deliciousness!